The Stewpot Recipe Gallery
Lenticulam (Lentils With Leeks)
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
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.
Thanks to Aethelind for her assistance and input!
Giacosa, Ilaria Gozzini (Herklotz, Anna, translator). A Taste
of Ancient Rome. The University of Chicago Press, Chicago and
London, 1992. ISBN 0-226-29032-8.
Vehling, Joseph Dommers (translator). Apicius: Cookery and Dining
in Imperial Rome. Dover Publications Inc., New York, 1977.
Date Of Redaction