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Warm Spiced Lentils https://www.metro.ca/userfiles/image/recipes/lentilles-feta-epices-5923.jpg PT15M PT35M PT50M
In a large saucepan, cover lentils by 2 in. (5 cm) water, and bring to boil. Reduce heat and simmer until just tender, about 25 minutes. Drain well. In a large skillet, heat oil over medium heat, and cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic, two-thirds of the tomatoes, the cucumber, cumin, ginger, paprika and cayenne, and cook, stirring, for 3 minutes. Add parsley and lentils, and cook, stirring, for 2 minutes. Add lemon juice, and salt and pepper. Fold in remaining tomato. Garnish with feta cheese.
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1 cup (250 mL) green lentils 2 Tbsp. (30 mL) olive oil 1 red onion, chopped 3 cloves garlic, minced 3 tomatoes, chopped 1 cup (250 mL) cucumber, chopped 1 tsp. (5 mL) ground cumin 1 tsp. (5 mL) ground ginger 1/2 tsp. (2 mL) paprika pinch of cayenne pepper 1/2 cup (125 mL) chopped fresh parsley 2 Tbsp. (30 mL) lemon juice Salt and pepper to taste 4 oz (120 g) feta cheese, crumbled
Warm Spiced Lentils

Warm Spiced Lentils

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4 Votes
  • Gluten-free
4
Warm Spiced Lentils
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    green lentils
  • 2 Tbsp.
    (30 mL)
    olive oil
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    1 L SELECTED VARIETIES

  • 1
    red onion, chopped
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    SELECTED VARIETIES

  • 3
    cloves garlic, minced
  • 3
    tomatoes, chopped
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    660 - 680 ml SELECTED VARIETIES

  • 1 cup
    (250 mL)
    cucumber, chopped
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    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA No. 1 GRADE OR PRODUCT OF MEXICO, No. 1 GRADE, 1.29 EA., TOMATOES ON THE VINE PRODUCT OF ONTARIO OR MExICO, 1.29/lb, 2.84/ kg

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  • 1 tsp.
    (5 mL)
    ground cumin
  • 1 tsp.
    (5 mL)
    ground ginger
  • 1/2 tsp.
    (2 mL)
    paprika

  • pinch of cayenne pepper
  • 1/2 cup
    (125 mL)
    chopped fresh parsley
  • 2 Tbsp.
    (30 mL)
    lemon juice
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    SELECTED VARIETIES


  • Salt and pepper to taste
  • 4 oz
    (120 g)
    feta cheese, crumbled
Imprimer ma sélection

Preparation

In a large saucepan, cover lentils by 2 in. (5 cm) water, and bring to boil.

Reduce heat and simmer until just tender, about 25 minutes. Drain well.

In a large skillet, heat oil over medium heat, and cook onion, stirring occasionally, until softened, about 5 minutes.

Add garlic, two-thirds of the tomatoes, the cucumber, cumin, ginger, paprika and cayenne, and cook, stirring, for 3 minutes.

Add parsley and lentils, and cook, stirring, for 2 minutes.

Add lemon juice, and salt and pepper.

Fold in remaining tomato. Garnish with feta cheese.

Source : Metro

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Gluten-free recipes

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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