Green Lentils with Mixed Vegetables and Feta

Last week I was very surprised to find that I had not posted any green lentil recipe in this space. Green lentils in my opinion are the most flavorful of the lot. I use green lentils frequently and usually in a simple preparation like the one I am sharing today. The day I cooked this my husband had lunch and dinner plans at work and I was cooking for one. I had bought some green lentils during the weekend grocery shopping and decided to make this recipe. It is a one pot meal.


I have used feta cheese in all three recipes this week. I rarely use feta cheese though we all like it a lot. Crumbled feta is usually available in tubs and 1-2 tablespoons of it goes a long way. Once you get a tub you have a couple weeks to finish it so I use it as garnish on everything.


I always keep a small stock of green lentils in the pantry. In fact I usually have all varieties, yellow, green, orange and black in the pantry as we like them all. If you have not tried the green lentils yet you should try this simple green lentils with mixed vegetable and feta. Lentils taste best the day they are cooked. Green lentils take longer to cook than the orange ones but they do not have to be pressure cooked. I usually soak them in a little hot water and they soften up. I then cook them with the rest of the ingredients in a pan on the stove top.

You will need (2 large servings)
1 cup dry green lentils
1/2 cup onion, finely diced
1/2 cup carrots, finely diced
1/2 cup red bell pepper, finely diced
1 large handful spinach or arugula or kale, diced
2 tsp. oil (I used olive oil, any vegetable oil will do)
2 tbsp. feta cheese
salt and pepper to taste
1 tsp. paprika (adjust to taste)
1 tsp cumin coriander powder (optional)
1/2 cup warm water + 2 cups water to soak lentils

Wash and rinse the lentils. Boil 2 cups of water in the microwave in a microwave safe cup. I use the large measuring cups. Add the water to the lentils and let them soak for about 15 minutes while you prep the vegetables as indicated in the ingredient list.


Heat oil in a pan and add all the vegetables. Saute for a couple of minutes and add the lentils. Add the warm water and let the lentils cook covered on medium heat for about 5-10 minutes until tender. Add salt and pepper to taste, paprika and cumin coriander powder. Turn off the heat after another couple minutes.


Enjoy!

Roasted Winter Vegetables

I frequently bake a medley of vegetables as a snack or a side. Most combinations do not make it to the blog. This is a very rustic flavorful mix so I wanted to record it. I made it on a weekend when my daughter was visiting and we all enjoyed it a lot. Next time you see these vegetables at the grocery try roasted winter vegetables.


It is said you should try to eat five different colors everyday. This one vegetable mix will suffice to provide all the colorful foods for a day. I had leftovers so I used it in a winter warm salad with chickpeas. A little lime juice and paprika is all that it needed. That was my very filling lunch.


This combination tastes great on its own as a snack. You could add it to noodles as I have done here with a different set of vegetables. Except for the yellow squash which I added for color the other vegetables all take a while to cook. Make sure all the chunks are on the sheet in a single layer.

You will need
An assortment of vegetables. I used
Red and Purple mini potatoes
Orange Sweet Potato
A Fuji Apple
A bunch of Green Beans
A Yellow Squash
1 tbsp olive oil
salt and pepper to taste

Preheat oven to 425 F.

Chop the vegetables into chunks. Combine with oil, salt and pepper and spread in a single year on a baking sheet.


Bake for 20-30 minutes until vegetables are tender.



Enjoy!

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