Here are a few things I learned about the history of lentils with my commentary:
- Man has been eating tiny dried lentils practically since the beginning. From the beginning of humanity? I’m still curious who was the first human being that discovered that they are edible.
- By 6000 B.C., lentils had reached Greece, where the legumes were regarded as poor man’s food. The opposite was true in Egypt, where remains of lentils were found in the royal tombs at Thebes dating to 2400 B.C. Smart Egyptians! A second-century fresco illustrates the preparation of lentil soup. Good thing I illustrate and film my recipes!
- Along with the Egyptians, the ancient Romans and Hebrews commonly ate lentils, which are mentioned several times in the Bible — most notably in the Genesis story of brothers Jacob and Esau. Esau, the firstborn, sells his birthright to Jacob for some lentil stew. I would have done the same. Who wants the responsibility of being the eldest.
One thing I really appreciate about this dish (or lentils in general) is that these days we don’t have to sell our birthright. Lentils are still relatively cheap—not in Erewhon and Whole Foods, but in the Armenian and Persian supermarkets. And they are a good source of protein.
To fresh your palate serve this rapid stew a simple crisp salad—try my green salad or carrot salad.
I adapted the recipe from Yotam Ottolonghi’s practical and inspiring cookbook, “Simple.”
Lentils, Eggplant & Tomatoes
An earthy and cosy dish. Serve with sliced radishes or cucumbers or a mixed green salad.
Servings: 4
Ingredients
- 3 tablespoons olive oil + more for serving
- 1 medium onion, diced
- 4 thyme sprigs
- 1 medium eggplant, peeled and cut into small dice
- 10 grape tomatoes, or 4 regular but sweet tomatoes, diced
- Salt
- 1 bay leaf
- 1 Persian dried lemon, gently pierced with a knife*
- 1 +½ cups lentils
- Almond yogurt – optional
Instructions
- Warm the olive oil in a medium skillet with high sides, over high heat. Add the onion and lower the heat to medium, stirring often.
- Add the thyme, eggplant and tomatoes, season and stir. Add bay leaf and Persian lemon and stir. Saute for 2-3 minutes.
- Cover with water or vegetable stock and cook over medium-low heat until the lentils are tender but retain a bite. Serve in deep plates or medium bowls with a quick drizzle of olive oil and a dollop of yogurt.
Notes
If you don’t have Persian dried lime you can add a small chunk of preserved lemon, or a teaspoon of lemon zest.
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