Serves 4
Here’s a simple vegetarian food: Prepare dinner some lentils on top of the stove with coriander, cumin, oregano, red onion, and a little tomato paste. Then suggestion them into a baking dish and and send out them into the oven topped with cherry tomatoes and slices from a block of feta. Make it pretty with herbs, insert a bowl of salad greens tossed with your favorite dressing, some crusty bread, and excess olive oil. Voila! Supper is served.
| 1 | tablespoon olive oil |
| 1 | tablespoon tomato paste |
| 2 | teaspoons dried oregano |
| ½ | teaspoon floor coriander |
| ¼ | teaspoon ground cumin |
| ½ | crimson onion, halved lengthwise and slice crosswise into skinny slices |
| 3 | cloves garlic, peeled but left whole |
| 2 | cups Le Puy or other compact inexperienced lentils, rinsed and drained |
| 6¼ | cups water |
| 2 | teaspoons kosher salt |
| 1 | pint cherry tomatoes, stems taken off, every single pierced after with a paring knife |
| 1 | block (8 ounces) feta, slash into 1/4-inch slices |
| Olive oil (for sprinkling) | |
| 2 | tablespoons chopped fresh cilantro or parsley (for garnish) |
1. Established the oven at 450 degrees. Have on hand a shallow 2-quart baking dish.
2. In a big flameproof casserole or Dutch oven about medium warmth, warmth the oil. Stir in the tomato paste, 1 teaspoon of the oregano, coriander, cumin, red onion, and garlic. Cook dinner, stirring, for 1 minute.
3. Insert the lentils, 6 cups of the water, and salt to the pot. Convey to a boil, lessen the warmth, and simmer, uncovered, for 20 to 25 minutes, or until the lentils are tender. There ought to even now be a minor surplus liquid in the pot. Really do not drain it. Get rid of and discard the garlic cloves.
4. Transfer the lentils to the baking dish. Prepare the tomatoes on prime and bake for 10 minutes.
5. Get rid of the dish from the oven. If the lentils search dry, increase the remaining 1/4 cup drinking water. Set up the feta slices on top rated and sprinkle with the remaining 1 teaspoon oregano and some olive oil. Return the dish to the oven and carry on baking for 12 to 15 minutes, or until the feta is tender and starting to soften. (Total baking time is 22 to 25 minutes.)
6. Sprinkle with cilantro or parsley and much more olive oil, if you like.
Sally Pasley Vargas
Serves 4
Here’s a simple vegetarian food: Prepare dinner some lentils on leading of the stove with coriander, cumin, oregano, red onion, and a little tomato paste. Then tip them into a baking dish and and send them into the oven topped with cherry tomatoes and slices from a block of feta. Make it very with herbs, increase a bowl of salad greens tossed with your favored dressing, some crusty bread, and excess olive oil. Voila! Supper is served.
| 1 | tablespoon olive oil |
| 1 | tablespoon tomato paste |
| 2 | teaspoons dried oregano |
| ½ | teaspoon ground coriander |
| ¼ | teaspoon floor cumin |
| ½ | red onion, halved lengthwise and slash crosswise into slim slices |
| 3 | cloves garlic, peeled but still left full |
| 2 | cups Le Puy or other little inexperienced lentils, rinsed and drained |
| 6¼ | cups water |
| 2 | teaspoons kosher salt |
| 1 | pint cherry tomatoes, stems removed, every pierced at the time with a paring knife |
| 1 | block (8 ounces) feta, slash into 1/4-inch slices |
| Olive oil (for sprinkling) | |
| 2 | tablespoons chopped new cilantro or parsley (for garnish) |
1. Set the oven at 450 degrees. Have on hand a shallow 2-quart baking dish.
2. In a large flameproof casserole or Dutch oven around medium warmth, warmth the oil. Stir in the tomato paste, 1 teaspoon of the oregano, coriander, cumin, pink onion, and garlic. Cook, stirring, for 1 moment.
3. Add the lentils, 6 cups of the h2o, and salt to the pot. Convey to a boil, decreased the warmth, and simmer, uncovered, for 20 to 25 minutes, or until eventually the lentils are tender. There need to nonetheless be a tiny extra liquid in the pot. Really don’t drain it. Take out and discard the garlic cloves.
4. Transfer the lentils to the baking dish. Organize the tomatoes on leading and bake for 10 minutes.
5. Eliminate the dish from the oven. If the lentils search dry, add the remaining 1/4 cup drinking water. Prepare the feta slices on major and sprinkle with the remaining 1 teaspoon oregano and some olive oil. Return the dish to the oven and keep on baking for 12 to 15 minutes, or until the feta is smooth and commencing to melt. (Total baking time is 22 to 25 minutes.)
6. Sprinkle with cilantro or parsley and additional olive oil, if you like.