This meal from Dishing Out Health is a winter favorite of mine. I usually make a loaf of sourdough to go with it and occasionally add some grilled chicken. This dinner packs a ton of protein and warm flavors. It also reheats super well for weekday lunches!
Ingredients:
3 tablespoons olive oil
1 medium yellow onion, thinly sliced
5 garlic cloves, minced
3 tablespoons tomato paste
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon chili flakes
salt and pepper
1 cup dry lentils
4 cups water
4 large carrots, peeled, ends trimmed and sliced at a diagonal into 2" long pieces
1 bay leaf
Marinated Feta
6oz feta, crumbled or broken into chunks (block feta works better than buying pre-crumbled feta)
3 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
1 lemon, zested and juiced
salt and pepper
3 tablespoons olive oil
Preparation:
1. Preheat oven to 350 degrees. Add olive oil to a Dutch oven with a fitted lid over medium heat. Add onion to pan, and cook for about 10 minutes, until soft. Stir in garlic, tomato paste, fennel seeds, cumin, cinnamon, chili flakes, salt, and pepper. Cook for a few more minutes, until the tomato paste is caramelized and spices are fragrant.
2. Add lentils, water, carrots, and bay leaf. Bring mixture to a boil. Cover and transfer pan to preheated oven. Bake for 1 hour, until the lentils are tender and the liquid is mostly absorbed.
3. Meanwhile, prepare Marinated Feta by combining feta, dill, parsley, lemon zest and juice, and olive oil in a small bowl. Season with a pinch of salt and pepper. Let feta mixture sit at room temperature while lentils cook.
4. Remove lentils from the oven and stir. Remove and discard bay leaf. Spoon marinated feta mixture overtop. Serve with warm with bread.
Ingredients:
3 tablespoons olive oil
1 medium yellow onion, thinly sliced
5 garlic cloves, minced
3 tablespoons tomato paste
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon chili flakes
salt and pepper
1 cup dry lentils
4 cups water
4 large carrots, peeled, ends trimmed and sliced at a diagonal into 2" long pieces
1 bay leaf
Marinated Feta
6oz feta, crumbled or broken into chunks (block feta works better than buying pre-crumbled feta)
3 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
1 lemon, zested and juiced
salt and pepper
3 tablespoons olive oil
Preparation:
1. Preheat oven to 350 degrees. Add olive oil to a Dutch oven with a fitted lid over medium heat. Add onion to pan, and cook for about 10 minutes, until soft. Stir in garlic, tomato paste, fennel seeds, cumin, cinnamon, chili flakes, salt, and pepper. Cook for a few more minutes, until the tomato paste is caramelized and spices are fragrant.
2. Add lentils, water, carrots, and bay leaf. Bring mixture to a boil. Cover and transfer pan to preheated oven. Bake for 1 hour, until the lentils are tender and the liquid is mostly absorbed.
3. Meanwhile, prepare Marinated Feta by combining feta, dill, parsley, lemon zest and juice, and olive oil in a small bowl. Season with a pinch of salt and pepper. Let feta mixture sit at room temperature while lentils cook.
4. Remove lentils from the oven and stir. Remove and discard bay leaf. Spoon marinated feta mixture overtop. Serve with warm with bread.