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Fakes me Horta

Serves 4 to 6 Entree vegetarian

Fakes me Horta

Fakes me Horta, a staple of Greek home kitchens, draws its roots from the humble traditions of everyday cooking. Lentils and wild greens come together, embraced by generous olive oil, to create a dish that speaks of simplicity and comfort. Commonly prepared on ordinary days, it showcases the ease of Greek home-style cooking, requiring little more than what the pantry offers and the cook’s intuition.

The dish is earthy and vibrant, with lentils lending their hearty texture and greens adding a touch of bitterness. A drizzle of olive oil, a splash of vinegar, and a squeeze of lemon tie everything together, creating a balance of richness and freshness. Each bite is a reminder of Greece's culinary wisdom, where simple ingredients shine through expert seasoning.

Ingredients

  • 300 glentils
  • 400 gboiled greens
  • 80 mlolive oil
  • 2 tbspvinegar
  • 1onion
  • to tastefine sea salt and black pepper

Method

  1. Rinse 300 g of lentils under cold running water to remove any debris, then drain them well. Peel and finely chop 1 onion. Set aside 400 g of boiled greens, such as spinach or chard, and ensure they are thoroughly drained. Measure out 80 ml of olive oil and have 2 tbsp of vinegar ready. Season the lentils and greens lightly with fine sea salt and black pepper to taste.
  2. In a large, heavy-bottomed pot, heat the 80 ml of olive oil over medium heat. Add the chopped onion and cook slowly, stirring occasionally, until the onion becomes soft and translucent, about 5-7 minutes. The onion should release a sweet aroma and turn a light golden color, which indicates it's ready for the next step.
  3. Add the rinsed lentils to the pot, stirring them into the onion and oil mixture until they are well coated. Pour in enough water to cover the lentils by about 2 cm. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let the lentils cook until they are tender but still hold their shape, which should take about 20-25 minutes. Check occasionally and add more water if necessary to keep the lentils submerged.
  4. Once the lentils are tender, add the boiled greens to the pot. Stir them gently into the lentils, allowing the flavors to meld together. Increase the heat slightly and cook uncovered for another 5-10 minutes, until the greens are heated through and any excess liquid has reduced to a flavorful broth.
  5. Stir in the 2 tbsp of vinegar, tasting and adjusting the seasoning with more fine sea salt and black pepper if needed. The dish should have a balanced, savory taste with a hint of acidity from the vinegar.
  6. Serve the Fakes me Horta hot, accompanied by crusty bread and lemon wedges on the side. The dish should have a hearty, comforting texture with the lentils and greens well integrated, and the flavors should be rich and satisfying.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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