Repeat Dinners

Stewed Lentils with Marinated Feta

Name: Stewed Lentils with Marinated Feta
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 3 Tbsp. extra-virgin olive oil; 1 medium yellow onion, thinly sliced; 4 to 5 garlic cloves, minced; 3 Tbsp. tomato paste; 1 1/2 tsp. fennel seeds; 1 1/2 tsp. ground cumin; 1 tsp. ground cinnamon; Pinch of chili flakes or a few grinds of black pepper; 1 cup petite lentils, such as French (Le Puy) lentils or black (Beluga) lentils*; 4 cups water; 4 medium to large carrots, sliced at a diagonal into 2" long pieces; 1 bay leaf or sprig of fresh rosemary; 1 1/4 tsp. salt; Crusty bread for serving (optional); 5 oz. feta cheese, crumbled or broken into chunks; 3 Tbsp. finely chopped fresh dill; 2 Tbsp. finely chopped fresh parsley; 1 tsp. lemon zest, plus 2 Tbsp. fresh lemon juice; Pinch of salt and cracked black pepper; 3 Tbsp. extra-virgin olive oil

4 servings

doses

15 minutes

tempo ativo

1 hour 25 minutes

tempo total

Começar a Cozinhar

Ingredientes

3 Tbsp. extra-virgin olive oil

1 medium yellow onion, thinly sliced

4 to 5 garlic cloves, minced

3 Tbsp. tomato paste

1 1/2 tsp. fennel seeds

1 1/2 tsp. ground cumin

1 tsp. ground cinnamon

Pinch of chili flakes or a few grinds of black pepper

1 cup petite lentils, such as French (Le Puy) lentils or black (Beluga) lentils*

4 cups water

4 medium to large carrots, sliced at a diagonal into 2" long pieces

1 bay leaf or sprig of fresh rosemary

1 1/4 tsp. salt

Crusty bread for serving (optional)

5 oz. feta cheese, crumbled or broken into chunks

3 Tbsp. finely chopped fresh dill

2 Tbsp. finely chopped fresh parsley

1 tsp. lemon zest, plus 2 Tbsp. fresh lemon juice

Pinch of salt and cracked black pepper

3 Tbsp. extra-virgin olive oil

Instruções

Preheat oven to 350ºF.Add olive oil to an oven-safe sauté pan or Dutch oven with a fitted lid over medium heat. Add onion; cook for about 10 minutes, until soft.Stir in garlic, tomato paste, fennel seeds, cumin, cinnamon, and chili flakes (or black pepper); cook 3 more minutes, until the tomato paste is caramelized and spices are fragrant.

Add lentils, water, carrots, bay leaf, and salt; bring mixture to a boil. Cover, and transfer pan to preheated oven. Bake for 1 hour, until the lentils are tender and the liquid is mostly absorbed.

Meanwhile, prepare Marinated Feta by combining feta, dill, parsley, lemon zest and juice, and olive oil in a small bowl. Season with a pinch of salt and black pepper. Let sit at room temperature while lentils cook.

Remove lentils from the oven and give them a good stir. Remove bay leaf. Spoon marinated feta mixture overtop (if using), and serve with crusty bread.

Notas

Double this! More carrots.

Informação Nutricional

Tamanho da Dose

0.75 cup lentils with 3

Calorias

420 kcal

Gordura Total

30 g

Gordura Saturada

5.5 g

Gordura Insaturada

Gordura Trans

Colesterol

Sódio

1020 mg

Carboidratos Totais

25 g

Fibra Alimentar

5 g

Açúcares Totais

8 g

Proteína

11 g