I always have roasted veggies on hand for simple dishes likes these. If you don’t have any, toss a pan of them in the oven while the lentils are cooking.
This Spiced Oil is THE bomb. I love the crunch it adds along with the gorgeous nuttiness and creaminess. Drizzle it on this Lentils with Feta for sure, but try it on salads, dips, veggies or to jazz up a creamed soup… it will even bring a bit of pleasure to a simple fish dish.
2 tsp coriander seeds
2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp red pepper flakes
2 garlic cloves, smashed
1/3-1/2 cup olive oil
Warm Lentils with Feta and Mint
1 cup lentils, soaked
1 tbls olive oil
1 shallot, sliced
Feta slices (from a block feta vs crumbles)
Spiced Oil (above)
Flaky Sea Salt
Aged Balsamic Vinegar or a squeeze of lemon
Simmer the shallot in the olive oil. Drain and rinse the lentils, add to the shallots, toss to coat. Add 2 cups boiling water and simmer until tender but still firm- about 10 minutes. Drain if needed. (reserve water to add to a future broth.)
While the lentils are cooking, toast the spices in a dry pan, then remove from heat, add in the oil and garlic. Let steep until ready to use.
Scoop lentils in a shallow platter. Add the feta and roasted veggies. Drizzle a spoon or two of the spiced oil over the platter. Scatter with fresh mint leaves, flaked salt and a drop or two of aged balsamic vinegar (or lemon).
Serve with warm pita or my Sweet Potato Flatbread.0