The Romans loved cumin. Personally, I find cumin an abomination and refuse to add it to anything. So when I cooked this recipe, I left it out. But I have included it here for authenticity. Apicius’s recipe asks for rue, which I did not have. Apparently, the taste of rue is somewhat bitter and quite unique, so it can’t be replaced by another herb. But if you can get your hands on some garden rue, chuck a teaspoon into your stew. Apicius also included fleabane, another bitter herb I did not have, which I substituted with leeks, a Roman favorite.

1 cup washed brown lentils

1 cup washed red lentils

8 leeks, washed well and chopped into 1” rings

1 Tbsp salt

1 Tbsp vinegar

1 Tbsp honey

8 Tbsp olive oil

Coriander seeds

½ Tsp Peppercorns

½ Tsp cumin

3 Tbsp Fresh coriander, chopped

3 Tbsp Fresh mint

5 cups water

2 cups good quality stock (Apicius does not indicate what kind of stock. If Mary was serving dairy that day, she would have had to use vegetable stock. I like chicken stock, which adds a rich flavor, without dominating the lentils.)

Fry the leek in half the olive oil on low heat until golden brown.

Crush peppercorns and coriander seeds and add to leeks. Stir for a few seconds until they release their aroma. Add lentils, salt, and water. Simmer on low. Stir frequently. Cook for about 1 hour. The red lentil will cook more quickly and fall apart, giving the stew a creamy texture.

Add broth, honey, vinegar, and cumin, and cook for an additional 30 minutes, or until cooked through.

Just before serving, add fresh coriander, mint leaves, and the rest of the olive oil and serve.