Lentils With Feta
|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|
|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)|
|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.