Aliter Lenticulam
(Lentils, Another Way)

Origin: Roman      Period: Traditional

Original Recipe

Aliter Lenticulam (from Apicius' De Re Coquinaria V,2,3)

ALITER LENTICULAM. Coquis. cum despumaverit, porrum et coriandrum viridem supermittis. ­teres coriandri semen, puleium, laseris radicem, [semen] mentam et rutam, suffundis acetum, adicies melle, liquamine, aceto, defrito temperabis, adicies oleum, agitabis. si quid opus fuerit, mittis. amulo obligas, insuper oleum viridem mittis, piper aspargis et inferes.

Translation

Cook the lentils, skim them strain add leeks, green coriander; crushed coriander seed, flea-bane, laser root, mint seed and rue seed moistened with vinegar; add honey, broth, vinegar, reduced must to taste, then oil, stirring the purée until it is done, bind with roux, add green oil, sprinkle with pepper and serve.

Ingredients:

750ml sweet white wine
250g green lentils
3 large leeks, sliced
1 large bunch fresh coriander, chopped
generous handful of fresh mint, chopped
225g runny honey
generous splash of wine vinegar
generous splash of fish sauce (Nam Pla)
generous splash of must (grape juice boiled until it's reduced to 3/4 of its volume)
3 tsp coriander seeds
pinch of asafoetida
1 tsp rosemary, chopped
dash of bitters (optional, mimics the flavour of rue seed)
extra virgin olive oil
freshly-ground black pepper

Method:

Add a little oil to a pan and when hot stir-in the asafoetida and oriander seeds. Cook until the seeds begin to splutter then grind to a powder with a pestle and mortar. Add the rosemary and pound to crush then add just enough vinegar to bring the mixture together as a paste and add a dash of bitters.

Combine the wine and lentils in a pan, bring to a boil then reduce to a simmer, cover and cook until the lentils are tender (about 60 minutes). When almost done add the leeks, honey, coriander and mint along with the spice and vinegar blend along. Flavour with a little more wine vinegar, fish sauce and must. Simmer for a further 15 minutes, or until the leeks are tender.

If desired you can thicken the sauce using a roux made from 2 tbsp flour blended to a paste with 2 tbsp flour. Adjust the flavour to taste by adding more fish sauce or vinegar then turn into a bowl. Garnish with extra-vrigin olive oil and black pepper then serve.

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