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!
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!
I love feta cheese and like you sprinkle it on just about everything once I have an opened tub. This lentil salad looks simple and absolutely delicious.
ReplyDeleteLoved this series of your, all healthy and fuss free meals. Lentils and feta must have added a nice taste .
ReplyDeleteI have never tried green lentils with feta . I love feta but avoid because of avoiding dairy . The lentil dish sounds like a perfect one .
ReplyDeleteVery nutritious and filling. I have never tried this method of soaking in hot water and cooking in the pan.
ReplyDeleteI also stock different lentils in my pantry. Green lentils (Moong beans) are one of my favorite too though I make this saute with the sprouted ones.
Thanks Harini. One clarification, these are not moong beans. These are similar to whole masoor, a disc shaped lentil. I used sprouted moong but never tried sprouting these. Should look into it.
DeleteThat is a power packed bowl of salad. Even I like feta but we don't get it easily here. May be I can use some crumbled paneer instead.
ReplyDeleteA no fuss healthy meal option. Feta must have added on to the taste and flavour of it.
ReplyDeleteI too love to stock on variety of beans and lentils. This is one healthy and filling lentil salad.
ReplyDelete