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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 Tomato, 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

Rate this recipe
4 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

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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
    Tomato, 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
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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