Warm Spiced Lentils
(updated on Aug 21, 2006)
This quick and easy dish is not only delicious, but healthy!
1 Cup green lentils2 Tbsp olive oil
1 Red onion, chopped
3 Cloves garlic, minced
3 Ontario greenhouse tomatoes, chopped
1 Cup chopped Ontario greenhouse cucumber
1 Tsp EACH ground cumin and ginger
1 Tsp paprika
Pinch of cayenne pepper
1 Cup fresh parsley, chopped
2 Tbsp lemon juice
4 Oz. feta cheese, crumbled
Salt and pepper
In a large sauce pan, cover lentils by 2” with water and bring to a boil. Reduce heat and simmer approximately 25 minutes or until lentils are just tender. Drain well.
In a large skillet, heat oil over medium heat and add onion. Cook until softened. Add garlic, 2/3 of the tomato, the cucumber, cumin, ginger, paprika and cayenne. Cook, stirring, for 3 minutes.
Add parsley and lentils. Stir for another 2 minutes and season with lemon juice. Add salt and pepper to taste. Fold in the remaining tomatoes. Garnish with the feta cheese.
This recipe can be served with crusty bread, or spooned over couscous, or as a side dish for grilled lamb.
