Lentils With Feta Recipe
Ingredients
| Lentils | 1 1/2 Cup (16 tbs), rinsed | |
| Water | 3 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| 1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried thyme | ||
| Bay Leaf | 1 | |
| Ground cloves | 1/4 Teaspoon | |
| 3 medium-sized carrots, scrubbed or peeled and coarsely chopped | ||
| 3 medium-sized red onions, coarsely chopped | ||
| 2 small red, green, or yellow bell peppers, cored, seeded, and finely chopped | ||
| Balsamic vinegar | 1/4 Cup (16 tbs) | |
| Salt and freshly ground white pepper to taste | ||
| Cilantro leaves | 4 Tablespoon, chopped | |
| Feta cheese | 4 Ounce, crumbled | |
Directions
In saucepan, combine lentils, water, garlic, thyme, bay leaf, cloves, carrots, and all but 1/3 cup of the onion.
Bring to a boil over high heat.
Reduce heat, cover, and simmer about 15 minutes, or until lentils are just tender.
Remove from heat and discard bay leaf.
Add remaining onion, peppers, and vinegar; season to taste with salt and pepper, mix well, and sprinkle with cilantro and feta cheese.
Bring to a boil over high heat.
Reduce heat, cover, and simmer about 15 minutes, or until lentils are just tender.
Remove from heat and discard bay leaf.
Add remaining onion, peppers, and vinegar; season to taste with salt and pepper, mix well, and sprinkle with cilantro and feta cheese.
Chef
