LENTIL AND FETA PATTY
We all want to feed our family healthy, nutritious food. One nourishing and budget-friendly pantry staple is pulses, a category of crops commonly grown in Canada that includes lentils, beans, peas and chickpeas.
Provided by maryjjohnson34
Categories Lentil
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse lentils in cold water. Place them in a suitable-sized saucepan along with the water, garlic, celery and white onion. Bring to a boil; skim if necessary. Cook covered on low heat. When lentils are tender, add salt and cook for another 5 minutes. Be careful not to overcook; the lentils must remain intact. Drain and set aside to cool.
- While cooking the lentils, sauté red pepper and green onion in 15 mL (1 tbsp) of olive oil until lightly browned. Turn off heat and add oregano.
- In a bowl, combine lentils, cooked vegetables, egg, flour and feta. Mix thoroughly. Shape patties and cook them in a hot frying pan, using remaining olive oil. Brown evenly on both sides.
Nutrition Facts : Calories 209.3, Fat 13.4, SaturatedFat 3.1, Cholesterol 53.9, Sodium 120.9, Carbohydrate 15.2, Fiber 4.5, Sugar 2.1, Protein 7.9
BAKED FARRO WITH LENTILS, TOMATO AND FETA
This cold-weather comfort food is loaded with bright flavors and delightful textures. Farro and lentils cook in the same amount of time, so you can bake them together in a garlicky tomato sauce to yield silky, tender lentils and chewy, toothsome farro. For an extra nutty flavor, you can toast the farro first. To finish the dish, place large slices of feta on top and broil until the cheese slouches in the center and crisps at the edges, but you can also use mozzarella or Cheddar.
Provided by Ali Slagle
Categories dinner, casseroles, grains and rice, vegetables, main course
Time 4h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees and place one rack 6 inches from the broiler. Place the farro in an 8-by-8-inch (or 2-quart) broiler-proof baking dish and transfer to the oven to toast, 10 to 15 minutes. Remove the dish from the oven and scatter the lentils over the farro.
- While the farro toasts, make the tomato sauce: In a medium saucepan over medium-high heat, warm the 2 tablespoons olive oil. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and red-pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomato purée, herb sprigs (if using), and 2 1/2 cups water. Season with salt and pepper, and bring to a boil.
- Gently pour the tomato sauce over the lentils and farro and stir to combine. Bake, stirring halfway through, until the lentils and farro are tender, 40 to 50 minutes. If at any point the mixture looks dry, add 1/4 cup water. Meanwhile, cut the feta into 1/4-inch slices and break each piece in half.
- Remove the dish from the oven and turn on the broil setting. Stir the lentils and farro once more, discard the herb sprigs (if using), then top with the slices of feta. Drizzle with olive oil and broil until the feta is molten and charred in spots, 6 to 8 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes, for even cooking.)
LENTIL AND FETA BAKE
Make and share this Lentil and Feta Bake recipe from Food.com.
Provided by Norahs Girl
Categories One Dish Meal
Time 8h58m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180°C.
- Cook lentils for about 30 minutes in water until tender.
- Drain and mix with the breadcrumbs, hazelnuts, mustard, salt and pepper.
- Heat 15 ml oil in a frying pan and sauté leeks and carrots until tender.
- Add to lentil mixture.
- Stir in the egg whites.
- Place into an ovenware dish, finishing with a layer of feta cheese.
- Arrange the tomato slices on top and sprinkle the remaining oil over them.
- Sprinkle the parsley and basil on top.
- Cover and bake for 15-20 minutes in preheated oven.
- Remove lid and bake for a further 3-8 minutes .
MANGO CHUTNEY BAKED FETA WITH LENTILS
Pack in three of your 5-a-day with a baked feta and lentil salad, using mango chutney as a glaze for the cheese. An easy veggie supper for two
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/ gas 7. Put the feta in an ovenproof dish and spread over the mango chutney. Bake for about 20 mins until sticky.
- Mix the yogurt, half the mint, half the dill, the olive oil and 1 tbsp water to make a dressing. Season to taste.
- Cook the lentils in the microwave according to pack instructions. Toss the lentils with the cucumber and tomatoes. Divide between two plates and top with the feta, a drizzle of the yogurt dressing and any remaining herbs.
Nutrition Facts : Calories 596 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 34 grams protein, Sodium 4.2 milligram of sodium
ROASTED BUTTERNUT SQUASH WITH LENTILS AND FETA
The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegranate molasses and honey dressing. Thinly slicing the squash speeds up roasting time, and, if you have access to precooked lentils, feel free to add them here. You can also substitute other soft, creamy cheeses for the feta, such as goat or sheep's milk cheeses. Olive oil can leave a bitter aftertaste in emulsions, so, if you prefer to avoid it, use a neutral oil like grapeseed. Serve as a fall side, or alongside warm slices of generously buttered sourdough toast as a light meal.
Provided by Nik Sharma
Categories lunch, vegetables, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.
- Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.
- While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise 1/4-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.
- While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.
- Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.
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