The ancient Romans, from humble slaves to the Imperial class loved Lentils with Coriander. The upper crust preferred imported Egyptian pulses.Lentils with Coriander

Lentils with Coriander
Recipe type: Side Dish
Cuisine: Ancient or Historic
Serves: 6
  • 1 pound lentils
  • 2 quarts water
  • 1 leek, trimmed, washed well and finely chopped
  • 2 1/2 ounces fresh coriander, divided
  • 1 teaspoon coriander seed
  • 1/2 teaspoon peppercorns, plus extra for finishing the dish
  • 1/2 teaspoon mint seed
  • 2 1/2 ounces fresh mint
  • 2 teaspoons Garum or Liquamen (or Thai fish sauce)
  • 1 teaspoon defructum (or sugar-free grape jelly)
  • 2 teaspoons vinegar
  • 1 teaspoon honey
  • olive oil
  1. Wash the lentils and put them into a saucepan with 2 quarts of cold water. Bring to the boil, and skim off the scum.
  2. When the water has cleared, add the leek and half of the fresh coriander. Grind the spices and the other herbs, and add them with the garum, vinegar and defructum to the pan.
  3. Let the lentils simmer until they are almost cooked.
  4. Check the pan every now and then to ensure that the water has not completely evaporated.
  5. At the last minute add the olive oil, the freshly ground pepper and the remainder of the chopped coriander.


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