French lentils sautéed with Bulgarian fetta

French lentils sautéed with Bulgarian fetta

By
From
Moorish
Serves
4
Photographer
Mark Roper

Middle Easterners love lentils for their soothing starchiness and because they act as the perfect backdrop for all kinds of jazzing up with herbs, spices and aromatics. For this simple sauté, we like to use ultra-chic Puy lentils. These tiny slate-blue pulses are very pretty, and maintain their texture and shape very well.

This is the sort of simple but extremely tasty dish we like to eat on a cold, grey winter’s evening, perhaps with a dish of slippery green lemon-spiked silverbeet on the side, or a salad of strong green leaves. It is also delicious served cold as part of a mezze selection.

Ingredients

Quantity Ingredient
200g puy lentils
1 medium-sized onion
1 cinnamon stick
1 sprig thyme
60ml olive oil
1 tablespoon Chermoula
4 shallots, peeled and finely sliced
1 bunch spinach leaves
garlic, sliced
2 tomatoes, seeded and diced
100g bulgarian fetta
lemon wedges

Method

  1. Place the lentils in a large saucepan with three times their volume of cold water. Add the onion, cinnamon stick and thyme and bring to the boil, then lower the heat and simmer uncovered for 20 minutes, or until the lentils are just tender. Strain off the water and reserve the lentils.
  2. In a frying pan heat the olive oil until sizzling hot. Add the chermoula, shallots and spinach, stirring to mix everything together. You want the chermoula paste to hit the hot oil, but not to burn – the spinach and onions help to lower the temperature.
  3. As the spinach starts to collapse, add the garlic and tomatoes. Tip the lentils into the mix and stir well. Still on high heat, allow the mixture to cook for about 2 minutes, then remove from the heat and stir in the crumbled fetta. Taste and adjust the seasoning if necessary. Serve the lentils with lemon wedges.
Tags:
Malouf
Greg
Lucy
Moorish
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