Aliter Lenticulam (Lentils Another Way):
Cook the lentils, skim them, add leeks, green coriander; crush 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 until it is done, bind with roux, add green oil, sprinkle with pepper and serve. [Vehling, p. 128]
- 2 cups lentils
- dash salt
- 1 large leek, sliced into rings
- 1 tablespoon cilantro
- 1 1/2 teaspoons ground coriander seed
- 2 cloves garlic, minced
- 1 teaspoon crushed dried mint leaves or 1 tablespoon fresh mint, minced
- 1 teaspoon celery seed
- 2 teaspoons white wine vinegar
- 2 tablespoons honey
- 2 cups vegetable broth
- 2 tablespoons white wine vinegar
- 1/2 cup red wine, boiled to reduce by half
- 1/4 cup olive oil
- bread crumbs or flour for thickening
- 1 tablespoon olive oil
- 1/8 teaspoon ground pepper
- Cook the lentils in boiling salted water until al dente, about 15 minutes.
- Drain, rinse, and return to pot.
- Add leeks and cilantro.
- Grind together coriander seed, garlic, mint, celery seed, and 2 teaspoons vinegar, and add to pot.
- Add honey, broth, remaining vinegar, reduced wine, and 1/4 cup olive oil.
- Cook for an additional 30-40 minutes, until lentils are soft and leeks are cooked through.
- If needed, thicken with bread crumbs or flour.
- Remove to serving dish, drizzle remaining oil on top, and sprinkle with ground pepper.
Number of Servings:
Eight 1/3 cup servings.
- Giacosa suggests garlic as a substitute for the now-extinct laser root.
- The “flea-bane” has been omitted entirely from this redaction.
- Mint leaves are substituted for mint seed, as the latter is not commercially available in food-grade quantities.
- Rue has been found to cause some health problems, so celery seed is substituted for the rue seed.