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Lentils With Feta's picture
  Dried lentils 1 1⁄2 Cup (24 tbs), rinsed
  Water 3 1⁄2 Cup (56 tbs)
  Garlic 2 Clove (10 gm), minced
  Chopped fresh thyme leaves/1 teaspoon dried thyme 1 Tablespoon
  Bay leaf 1
  Ground cloves 1⁄4 Teaspoon
  Carrots 3 Medium, scrubbed or peeled and coarsely chopped
  Red onions 3 Medium, coarsely chopped
  Red bell pepper/Small green / yellow bell pepper 2 Small, cored, seeded, finely chopped
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Salt To Taste
  Freshly ground white pepper To Taste
  Chopped fresh cilantro leaves/Parsley 4 Tablespoon (Use Parsley Only If Cilantro Is Not Available)
  Feta cheese 4 Ounce, crumbled

In saucepan, combine lentils, water, garlic, thyme, bay leaf, cloves, carrots, and all but 1/3 cup of the onion.
Bring to a boil over high heat.
Reduce heat, cover, and simmer about 15 minutes, or until lentils are just tender.
Remove from heat and discard bay leaf.
Add remaining onion, peppers, and vinegar; season to taste with salt and pepper, mix well, and sprinkle with cilantro and feta cheese.

Recipe Summary

Side Dish

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