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Author Topic: Warm Spiced Lentils  (Read 993 times)
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a cup of cappuccino a day

Warm Spiced Lentils
« on: April 18, 2006, 07:05:41 PM »

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

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