This is a Greek classic. It’s great for a party or for just stuffing your face with while you’re watching the telly. It’s the easiest thing in the world to make and a bit addictive.
250g split yellow lentils
1 small onion (roughly chopped)
1 small onion (finely chopped)
2 cloves garlic (chopped)
5 tablespoons Greek olive oil
1 teaspoon salt
freshly ground black pepper
1 tablespoon fresh oregano (chopped)
1 teaspoon dried oregano
cook the lentils, coarsely chopped onion, garlic, dried oregano, salt & pepper in 2 litres of water for 45 minutes until very soft (add more water if neccessary)
Drain, and reserve the cooking liquid. Cool the lentils.
In a blender, blend the lentils to form a smooth paste. Stir in the olive oil, fresh oregano and finely chopped onion. Season more if needed. If the paste is too dry add the cooking liquid 1 tablespoon at a time.
Serve with warm pita breads.