Green Bells and Lentils with Feta
December 18, 2005
This dish reminds me a lot of my sister Raquel. She hated bell peppers more than any other vegetable, and for that I dedicate this dish to her memory (even though she would totally gross out).
You will need:
- 2 bell peppers,
- 1 1/2 c of green lentils,
- 2 sprigs of green onion diced (may substitute with white onion),
- handful of grated paremsan,
- 1/3 c of diced or crumbled feta cheese,
- handful of chopped flat leafed italian parsley,
- 3 tblsp of olive oil,
- pinch of oregano (optional),
- 2 minced garlic cloves,
- spring greens
Step One: After picking through the lentils and removing rocks and rinsing, place them in a medium pot with 3 1/2 c of water. Cook on medium high with a lid on until soft. Like rice, this takes about 20-25 minutes to cook. Test for tenderness - if they need more water, add it 1/4 c at a time until soft but not mushy. Set aside.
Step Two: cut the bell peppers in half, remove the core, and place in pot of boiling water for 3 minutes. Remove and place in a bowl of ice water. Color should be bright green - not yucky avocado green.
Step Three: combine your cheeses, olive oil, onion, parsley, and oregano in a bowl, stirring so all ingredients are mixed in.
Step Four: Spread greens on a plate, place lentil mixture inside of the bell peppers and serve a grated parmesan on top.
Oh so yummy.
Labels: bell pepper, lentils, salad
