Mrs J recently went out with friends to a Greek restaurant. While the food was authentic and really good, there was just something missing.

It’s the light. And the salt. And … and that Greek something.

Athens is one of Mrs J’s all time favorite places. Never mind recessions, bankruptcies, riots and other miseries. Athens has that something special that comes straight out of the stones and the ground, flowing on through the streets, shops, restaurants and (dare she say it) the crazy taxi drivers.

Mrs J has no doubt that whatever the economic mess, that something special that is at the core of Athens will survive. And she will go back there some day soon.

Tonight, she made a steak dinner with a whiff of Greece, by way of some lentils.

The lentil dish will easily serve 4 people as a stand alone meatless main course. In this case Mrs J served it as a side with a piece of steak. (Mr J felt carnivorous and Mrs J’s kitchen aims to please.)

Start by bringing some strong chicken stock to the boil. About 3-4 dl is enough. Add a piece of lemon rind (about 10 cm long) and a couple of bay leaves. Also add a teaspoon of dried (or fresh, if you’ve got it) rosemary.

Rinse your lentils carefully. Mrs J used canned lentils, 500g actual weight.

Throw the lentils into the stock and remove from the heat. Let sit and absorb the tastes while you prepare everything else.

Peel 5 small shallots. Score them but don’t cut them through fully. You want to keep them fairly whole. Also peel 4 carrots and 4 sticks of celery. Cut into fairly large pieces (2-3 cm thick).

Slice 3 tomatoes, medium thick. Cut your lemon in half.

Heat about 3 tbsp of olive oil in a pan. Brown the onions, keeping them as whole as possible in the process.

Lower the heat and add carrots and celery. Squeeze over half of the lemon and let steam for about 10 min.

Set your oven to 175°C. Remove the lentils from the stock. Remove the lemon rind and the bay leaves. Squeeze the other half of the lemon over the lentils and add everything to the pan. Mix carefully. Season with salt and black pepper.

Use another tsp of olive oil to grease an ovenproof dish. Put about a third of the lentils in the dish. Add half the sliced tomatoes on top, then the rest of the lentils and fishish with the other half of the tomatoes. Crumble 200g of feta cheese on top.

Bake for 25 minutes until the cheese has coloured nicely.

Cook your steak whatever way you prefer it and serve with the lentils and maybe some tzatsiki….