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Lenticula (Roman Spicy Lentils)

Lenticula (Roman Spicy Lentils) is a traditional Ancient Roman recipe for a spiced lentil dish that could be served either as an accompaniment to a main meal or as a snack with bread. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Lenticula.

prep time

20 minutes

cook time

65 minutes

Total Time:

85 minutes

Serves:

4

Rating:

Tags : Bean RecipesAncient Roman Recipes

Original Recipe

Lenticula (from Anthimus' De Observatione Ciborium Epistula)

Anthimus was a Byzantine Greek from the early 6th Century CE who served as an ambassador to the king of the Franks. During this time he wrote a treatsie in cookery known as De Observatione Ciborium Epistula (A Little Letter on the Observance of Foods) that reflects both Byzantine and Frankish influences. Though post-Roman Anthimus' recipes reflect the Roman influence and origins of Byzantium and thus it could be argued that Anthimus' reciped do belong in this collection.

Translation

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 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, together with that spice that is called 'Syrian sumach'. Sprinkle a spoonful of this spice over the lentils while they are still over the fire and stir in well. Take the lentils off the fire and serve. You can add for flavouring a good spoonful of olive 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 grated but whole — and a pinch of salt for seasoning.

Modern Redaction

Ingredients:

200g lentils (green)
1 tsp black peppercorns, crushed
1 tbsp red wine vinegar
Juice of half a lemon
Slice of lemon
½ tsp crushed sumac berries
1 tbsp olive oil
2 tbsp ground coriander seeds
handful of coriander leaves
sea salt to taste

Method:

Boil the lentils in 500ml of water for about 40 minutes or until they are tender. Drain off the excess water and return the lentils to the pan.

Add the vinegar, lemon juice, slice of lemon, olive oil, the ground coriander seeds and crushed black peppercorns and sumach to the drained lentils, along with 3 to 4 tablespoons of water. Cover with a lid and simmer for 20 minutes.

Meanwhile chop the coriander leaves and when the lentils are done pour them into a bowl and sprinkle the chopped coriander over the top. Serve immediately.