Fakes is a rustic blend of lentils, vegetables, and herbs, a humble yet satisfying staple of Greek cuisine. The interplay of heat softening the lentils adds a warming earthiness to this nutritious dish.
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Rinse the lentils thoroughly in cold water.
In a large pot, heat olive oil over medium heat.
Sauté onion and garlic until soft and fragrant.
Stir in the carrots and cook for another 5 minutes .
Add tomato paste, vinegar, oregano, and cook for 2 minutes .
Add lentils, vegetable broth, and salt; bring to a .
Reduce heat to a , cover, and cook for 40 minutes or until lentils are tender.
Adjust seasoning and serve hot.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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