serves 4 to 6
Here is a twist on a very old and traditional Greek and Cypriot dish. Lentils are cooked with pasta, bulgur, or rice in the Greek country kitchen. This dish is spruced up with a tiny Greek pasta called couskousaki, and spiced with prunes or other dried fruit, cumin, and more.
1½ cups (300 g) dried small lentils, picked over for debris and rinsed
1 bay leaf
Salt
¾ cup (135 g) Greek couskousaki or small orzo pasta
½ cup (120 ml) extra-virgin Greek olive oil
1 small red onion, finely chopped
1 garlic clove, minced
Scant 1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ cup (25 g) chopped or julienned fresh mint leaves
6 pitted large prunes, chopped
1 tablespoon Greek balsamic vinegar
Freshly ground black pepper
4 to 6 teaspoons prepared balsamic syrup, for serving
Place the lentils and bay leaf in a medium pot and add water to cover by at least 2 inches (5 cm). Bring to a boil, reduce the heat to low, and simmer for 20 to 25 minutes, until the lentils are tender but still al dente.
While the lentils are boiling, bring a medium pot of water to a rolling boil and season with salt. Add the pasta and cook according to the package directions. Drain the pasta, return it to the pot, and toss with 1 tablespoon of the olive oil.
In a nonstick medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and cook, stirring, until soft and lightly caramelized, 12 to 15 minutes. Add the garlic, cumin, coriander, and turmeric and cook, stirring, for 30 seconds. Remove from the heat.
Drain the lentils and transfer to a large bowl. Add the pasta, spiced onion mixture, mint, and prunes and toss to combine. Add the remaining olive oil and the vinegar. Season to taste with salt and pepper. Let stand for 20 minutes before serving.
To serve, set a ring mold on a plate and fill it with the lentil mixture, or pack the lentil mixture into a cup and invert it onto a plate. Repeat to plate the remaining servings. Drizzle with the balsamic syrup and serve.
