Beluga Lentils with Marinated Feta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g lentils, (belua)
- 3 tomato (s)
- 2 shallot (s)
- 3 clove (s) garlic
- 2 tablespoon olive oil
- 400 ml chicken stock
- salt
- Black pepper from the mill
- Ground cumin
- 2 tablespoon vinegar, (tomato vinegar)
- 2 tablespoon butter
- 1 bunch parsley
- 200 g feta cheese
- 2 chilli pepper (s), (red Thai pepper)
- 2 sprigs rosemary
- 6 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Blanch the lentils in boiling water for about 5 minutes, strain them and rinse with cold water. Then drain.
- Strip off the rosemary needles and chop finely. Core the chillies and dice very finely. Mix both with the 6 tablespoons of olive oil.
- Roughly dice the feta and mix with the flavored oil. Let it soak in for about 1 hour.
- Peel and dice the tomatoes. Peel and finely dice the garlic and shallots and fry in the 2 tablespoons of olive oil. Add the tomatoes and sauté. Add the lentils and pour the chicken stock on top.
- Cook over medium heat until the liquid has been absorbed or evaporated. The lentils should then be soft but still firm to the bite. Season the lentils with salt, pepper, cumin and the tomato vinegar.
- Stir the butter into the lentils.
- Finely chop the parsley leaves.
- Arrange the lentils, sprinkle with the parsley and add the marinated feta.
- This amount is easily enough for a starter for 6 people or for a main course for 4 people. Possibly you can then still 100 gr. More feta and the corresponding amount more spices and olive oil, if feta lovers are at the table.
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