Saturday, February 5, 2011

Lentils with Feta

Last night we had some friends over for dinner and while the kids ran around and caused mayhem, I prepared this simple lentil dish. You can substitute goat cheese for the feta.

Lentils with Feta
1/2 onion
1 - 2 celery stalks
1 - 2 carrots
1 - 2 cloves garlic
3/4 cup brown or green lentils
1 tsp thyme
salt and pepper
olive oil
small handful arugula or other greens
2 - 3 ounces Feta

Dice the vegetables, cutting about the same size as the lentils.


Saute in a pot over medium heat with a touch of oil, until soft about 5 minutes. Season with salt and pepper. Then add the garlic, cook another minute and add the lentils. Turn to coat.


Then fill with water or stock to cover by an inch or more. Cook over medium-high heat, adding more liquid as the lentils absorb it.


Cook for about 40 minutes, until the lentils are cooked through, but still hold their shape. Add the thyme, season again with salt and pepper. There should still be some liquid, but it should be soup like. To serve, top with greens and feta.


Because everyone (at least all the sane people) loves pizza, I made a four pies as well.

This is a red with half mushrooms.


This is a white with tellegio and black pepper, a la Pizzeria Oceano.


Grilled eggplant with hot peppers.


And lastly, caramelized onion and blue cheese.


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