Stranger Foods

Spiced lentils

Serves 4 | Prep 2 mins | Cook 20 mins

The combination of lentils, tomatoes and cheese is widely used in Mediterranean cooking. The tang of feta cheese compliments the slightly earthy flavour of the attractive lentils.

Source: The Half Hour Cook

Ingredients

Metric

Imperial

x0.5

250 g Puy lentils
600 ml water
200 g feta cheese
5 tbsp sun-dried tomato puree
small handful fresh flat leaf parsley

Instructions

°C

°F

Show amounts inline

Place the lentils in a heavy pan with the water. Bring to the boil, reduce the heat and cover the pan. Simmer gently for about , until the lentils are just tender and most of the water has been absorbed
Crumble half the feta cheese into the pan. Add the sun-dried tomato puree, chopped parsley and a little salt and freshly ground black pepper. Heat through for .
Transfer the lentil mixture and juices to warmed plates or bowls. Crumble the remaining feta cheese on top and sprinkle with the fresh herbs to garnish. Serve immediately.

Nutrition

Per Serving	% Daily Value
Calories 339 kcal	16.9%
Total Fat 11 g	14.1%
Saturated Fat 7 g	35.0%
Carbohydrates 38.6 g	14.0%
Dietary Fibre 3.7 g	13.2%
Sugars 4.9 g	9.8%
Protein 23.7 g	47.4%
Sodium 0.79 g	34.3%

Similar recipes

Photograph of Lentil tagine with ginger and res el hanout.

Lentil tagine with ginger and res el hanout Photograph of Very veggie lentil bake.

Very veggie lentil bake Photograph of Spiced veggie shepherd's pies .

Spiced veggie shepherd's pies Photograph of Sweet and salty lentil spaghetti.

Sweet and salty lentil spaghetti