Greek
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Greek
Glazed Cauliflower Bisque
This Greek Bisque leans on lemon and oregano to do the heavy lifting. We glaze the Cauliflower...
Greek · Snack
Lemon and oregano Lentil Dip
This Greek Dip leans on lemon and oregano to do the heavy lifting. We steam the Lentil for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the lentil dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the dried lentils and steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the feta and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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