Greek
Greek
Rustic Aubergine Medley with garlic and yoghurt
Our tested Baked Aubergine Medley: rustic, generous, and balanced with garlic and yoghurt....
Greek · Soup
Slow-Cooked Lentil Soup
A sun-drenched take on Lentil Soup, built on lemon and oregano and finished the way we like it. Ready in about 1 hr 15 min and easily enough for 6 people.
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 slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt 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 cover and cook gently 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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