Mediterranean lentils

This is a fast and surprisingly tasty dish that could easily transition from side dish to main course.  With so few ingredients though, make sure you spring for high quality.

Mediterranean Lentils

mediterranean lentils

Ingredients
1 1/2 cups lentils
8 oz feta cheese, crumbled
5 Tbs Tomato paste

Directions
Place lentils and 2 1/2 cups water in a saucepan. Bring to a boil, then reduce heat.  Cover and simmer until lentils are tender and most of the water has been absorbed-about 20 minutes.

Stir in tomato paste and half the feta cheese. At this time you’ll be able to really tell how much water is left in the pan.  If you misjudged like I did and the mixture is too dry, you’ll probably have to add about a half cup or so of water to successfully distribute the tomato paste and feta.  Also stir in some pepper and if desired, salt and keep on the heat for another minute or two to make sure that everything’s good and warm. 

To serve, spoon the lentils and cooking liquid into bowls and garnish with remaining feta cheese.

Serves 4

This is pretty much a blank slate that you can take in any direction you want.  Swap some roughly chopped Parmagiano or Romano for the feta and add fresh or dried oregano, thyme and basil and you’ve given it a nice italian flavor. Some cumin and a cup of good salsa and you’re good for Mexican. 

Posted by Mike on Monday, May 18, 2009 at 10:57 AM
Filed in: Entrees • Sides • ◊ Permalink
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