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 tsp (2 ml) paprika
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 by 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 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, 41 g Carbohydrates
- News Canada