The Odd Fork likes all legumes. Lately, it has an obsession with lentils. They are cheap, easy to prepare and like all legumes, packed with protein and all the good stuff.

Greek lentil stew is a traditional winter dish, the Odd Fork though made its own version with the addition of carrots, paprika and wild, Greek oregano and loved it!

To serve two to three, it used:

- a cup of dried lentils

- 2 to 3 bay leaves

- 2 to 3 whole cloves

- a medium onion

- 3 to 4 cloves of garlic

- 3 carrots

- 2 to 3 tbsp tomato paste (or 70 grams)

- one tbsp paprika

- 2 tbsp olive oil

- salt, to taste

- half a tbsp dried oregano

The Odd Fork added water in a pot (about twice the amount of the lentils and as much needed to cover them well in the pot) and when it came to a boil, it added bay leaves, cloves, lentils (well rinsed and drained), onion chopped, garlic chopped and carrots cut in thin slices. It simmered everything for about half an hour until lentils and carrots where tender.

After that it uncovered the pot, increased the heat and added tomato paste, paprika, olive oil and salt and cooked stirring from time to time, so that big part of the liquids evaporated and sauce was thicker. Just a little before removing from heat, it added oregano. Oregano should be added in the end, to prevent its aroma from fading.

The Odd Fork likes in this dish the contrast between the sweetness of the cooked carrots and the intensity of paprika and dried oregano. More creative legume recipes are yet to come of course!