Tomatoey Lentils with Feta

Tomatoey Lentils with Feta

This is essentially a ‘risotto’ made a bit healthier by using red lentils which have much more protein and fiber. And the best news is you get that lovely oozy risotto texture with hardly any stirring effort at all so it’s actually easier than a risotto as well.

enough for: 2
takes: 30 minutes
1 onion, peeled & chopped
4 tablespoons tomato paste
3 cups water
200g (7oz) dried red lentils
2 handfuls marinated feta
1 bunch flat leaf parsley, leaves picked

1. Heat a little oil in a medium saucepan and cook onion over a medium heat until soft but not brown. About 5-10 minutes.

2. Add lentils, tomato paste and 3 cups water.

3. Bring to a simmer and cook uncovered, stirring every now and then for about 15 minutes or until the lentils are tender and everything is oozy.

4. Taste and season with salt. Divide between two plates and serve hot topped with feta and parsley.

Variations

creamier – stir in a few tablespoons of butter at the end for an even richer dish.

vegan / dairy-free – replace the feta with grilled eggplant slices or semi dried tomatoes for some flavour and textural excitement.

different cheese – regular feta can be nice or try sliced brie or shaved parmesan.

different lentils – red lentils are the best because they cook so quickly. Other lentils can be used but be prepared for them to take longer to cook, up to 40 minutes for some.

risotto – replace lentils with arborio rice. You may need to add more water and expect more stirring and a longer cooking time, around 25 minutes.

carnivore – add cooked chorizo or other sausage.

short on time? – skip the onion and bring the water to the boil in the kettle before adding to the pot.

carb lovers / more substantial – serve with crusty bread + butter.

paleo (gluten, grain + dairy-free) – replace lentils with frozen peas and replace feta with a poached egg.

more veg – wilt spinach in at the end.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

tomato paste/ red lentils – keep in the pantry.

feta – keeps for months unopened in its packet. Or can be frozen. Or you could make a marinated feta by putting it in a super clean jar from the dishwasher and covering with oil and then keeping it in the fridge. Sometimes I like to add flavourings like bay leaves, lemon zest and pepper corns or chilli.

flat leaf parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.