Meat Free Monday

I discovered a terrific blog recently with some wonderfully creative vegetarian recipes with an emphasis on Indian flavours.  So today’s recipe is borrowed from Lisa’s Kitchen and it features a staple of my own creative cooking – puy lentils. Like other legumes, lentils are low in fat and high in protein and fiber. I love the earthy flavour of these tiny delicate green lentils. There is no need to soak them before cooking, but do rinse them first.

Puy lentil, feta and roasted red pepper salad

12 ounces feta cheese, crumbled
6 tablespoons olive oil
juice and zest of 1 lemon
1 teaspoon dried mint
1 cup Puy or French lentils
1 hot green chili
1 large onion, quartered lengthwise
4 cloves garlic, peeled and left whole
1 roasted sweet red bell pepper, cut into small strips
2 tablespoons fresh mint leaves, torn
1/2 teaspoon sea salt, or to taste
fresh ground black pepper

Toss the feta cheese with the olive oil, lemon juice and zest, and dried mint. Leave to marinate at room temperature for one hour, giving the cheese an extra toss now and then.

Meanwhile, rinse the lentils under cold running water and place them in a medium saucepan covered with several inches of cold water. Cut a slit down the side of the hot green chili and add it to the water along with the onion and garlic. Bring to a boil, then reduce the heat, cover, and let simmer until the lentils are tender but firm, about 25 minutes. Drain and remove the chili and garlic. Set aside to cool.

Once the lentils are room temperature, season with salt and fresh ground black pepper to taste. Stir in the marinated feta, including the marinating oil, and the roasted red pepper.

Garnish with the fresh mint leaves and serve. Serves 4.