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Warm
Spiced Lentils
With
thick, crusty bread and served over couscous, this is a hearty, meatless main
dish. For a Mediterranean feast, this pairs perfectly with grilled lamb.
1
cup (250 mL) green lentils
2
tbsp. (25 mL) olive oil
1
red onion, chopped
3
cloves garlic, minced
3
Ontario Greenhouse Tomatoes, chopped
1
cup (250 mL) chopped Ontario Greenhouse Cucumber
1
tsp. (5 mL) each ground cumin and ginger
1/2
Pinch
cayenne pepper
1/2
cup (125 mL) chopped fresh parsley
2
tbsp. (25 mL) lemon juice
Salt
and pepper
4
oz. (125 g.) feta cheese, crumbled
In
a large saucepan, cover lentils with 2 inches (5 cm.) of water; bring to boil.
Reduce heat and simmer until just tender, about 25 minutes. Drain well.
In large
skillet, heat oil over medium heat; cook onion, stirring occasionally, until
softened, about 5 minutes. Add garlic, two-thirds of the tomatoes, the cucumber;
cumin, ginger paprika and cayenne; cook, stirring, for 3 minutes.
Add parsley and
lentils; stir for 2 minutes. Season with lemon juice, and salt and pepper to
taste. Fold in remaining tomato. Garnish with feta cheese.
Makes 4
servings.
Per serving: 366
Calories, 20 g. Protein, 14 g. Fat, 40 g. Carbohydrate
Recipe compliments of
Ontario Greenhouse Vegetable Growers |
