Lentils are good when washed and carefully boiled in fresh water. Make sure that the first lot of water is poured away, and a second lot of hot water is added as required, but not too much, and then boil the lentils slowly on the stove.
When they are cooked, add for seasoning a little vinegar, with the addition of that spice which is called Syrian Sumac. Sprinkle a spoonful of this spice over the lentils while they ae still on the fire and stir in well.
You can add for flavoring a good spoonful of oil from unripe olives to the second lot of water while the lentils are still cooking, as well as one or two spoonfuls of coriander including the roots, not ground but whole, and a pinch of salt for seasoning. (Anthimus)
(part of an ongoing series in which I share recipes presented at The Lay of El Cid hosted by Barony Bhakail)
8 oz brown lentils, picked over
24 oz water
24 oz water (not a typo), cool
1 fl oz olive oil
1 fl oz vinegar
1 tsp sumac powder
2-3 sprig coriander
Pick over lentils, rinse.
Simmer lentils in unsalted water. When water changes color, drain and add cool fresh water.
When water boils, lower temperature.
Add olive oil, put in unchopped coriander. When coriander changes color, remove and discard.
Add salt, finish cooking. Do not add salt earlier, as texture will be affected.
Add sumac and vinegar just before service, as the sumac loses flavor quickly.
Garnish with coriander leaves.
Serves two as an entree, four as a side dish.
You might prefer to serve this dryer or with more of the cooking liquid. I prefer it as a salad, but it is also a good soup.
Grant, Mark. Roman Cookery. London: Serif Cookery, 1999. 138. Print.