Spiced Lentils
from The Cook's Encyclopedia of 4 Ingredient Cooking1.5 C. Puy lentils (couldn't find these in Lexington)
7 oz. feta cheese (you could use goat's milk feta if you are allergic to dairy/cow products)
5 T. sundried tomato paste (again, I had to use regular, because that is all that is available in Lexington, VA)
small handful of flat leaf parsley, with extra for garnish
1. Place lentils in a heavy pan with 2.5 C. of water. Bring to a boil, reduce heat, and cover the pan. Simmer gently for about 20 minutes, until the lentils are just tender and most of the water has been absorbed.
2. Crumble half of the feta into the pan. Add the tomato paste, chopped parsley, and a little salt and freshly ground black pepper. Heat through for just a couple of minutes.
3. Transfer the lentil mixture and juices to warmed plates or bowls. Crumble the remaining feta on top and sprinkle with the fresh herbs for garnish. Serve immediately with a heart slice of bread.
Incredibly filling and delicious!
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