I like to make side dishes to have around for the week, typically rice, bean, or vegetable salads. It just makes things so much easier at dinner or lunch time when you have at least one hearty, healthy dish ready to go.
This weekend, I was craving Tabouli. What’s not to love about hearty whole grains, citrus, and fresh herbs? When I turned to the cupboards to see whether I had bulgur for the Tabouli, I found that I did not, but I did have lentils. So, I decided to modify my Tabouli plan and see what I could stir up using ingredients I had on hand.
As a result, I give you Lentils with Lemon, Herbs, and Feta. It’s a delightful little dish. Lentils are teamed with minced ginger, garlic, lemon, olive oil, parsley, mint, and feta cheese. Packed with fiber and protein, it doesn’t take much to fill you up and keep you satisfied.
Lentils come in a variety of sizes and colors ranging from green to yellow to red. They do not require soaking before cooking. This recipe calls for yellow or brown lentils, which cook al dente in about 20 minutes. Green lentils take a bit longer to cook and tend to maintain their shape better than other varieties. If you like lentils, you will also want to try this (non-traditional) recipe for Dal - it’s delicious!