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Laganophake (Lentil Stew)

Laganophake (Lentil Stew) is a traditional Ancient Roman recipe (but based on a Greek original) for a herbed lentil stew. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Laganophake (Lentil Stew).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

4

Rating:

Tags : Herb RecipesBean RecipesAncient Roman Recipes

Laganophake (from the Heidelberg Papyrii)

This is a rare example of a Greek recipe found within the collection of mostly coptic papyrus documents held at the University of Heidelberg (which is why they are known as the Heidelberg Papyrii). This recipe is included here as the red wine lends the sauce a plum colour that contrasts with the generally brown and green shades of most Roman cooking.

Translation

Break a well-baked lentil cake into chicken stock and boil. Or pound dried dill and cumin in wine, water and aniseed, but boil the lentils separately. Chop onions, add cumin, vinegar, olive oil, fresh herbs and boil. Then combine both of these when boiled well, add good olive oil and leave to simmer on the stove until thickened.

Modern Redaction

Ingredients:

100g green lentils
1 medium onion
125 ml red wine
1 tsp cumin seeds
1 tsp dried dill
sprig of thyme
sprig of oregano
handful of fresh parsley
1 tbsp olive oil
pinch of aniseed
Twist of black pepper and sea salt to taste

Method:

Slice the onion thinly and fry gently in olive oil until soft and just beginning to turn a golden brown. Add 600ml of water, the red wine and the lentils. Using a pestle and mortar grind the cumin and aniseed together and add this to the mixture along with the dill.

Bring the mixture to the boil and simmer for 45 minutes, or until the lentils have cooked through. Make sure that the liquid has boiled away so that the lentils are almost dry. Stir in the finely-chopped thyme and oregano. Mash lightly with a fork and tip into a bowl. Garnish with chopped parsley and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.