+
0 (0)

Healthy Eating, Sides, Vegetarian

French lentils and feta

French lentils and feta
Bryan Chan / Los Angeles Times

When the rich and famous want to go organic, get in the Zone or visit South Beach at dinnertime, they can count on their personal chefs to bring together a strict diet and fine dining on one plate. For the ... Read more

Total time: 40 minutes | Serves 4
  • 3/4 cup French green lentils or Beluga lentils, rinsed and picked through
  • 3 bay leaves
  • 2 teaspoons kosher salt
  • 3 tablespoons lime juice
  • 1/4 teaspoon ground cumin
  • 1/2 medium shallot, peeled and minced
  • 2 tablespoons mint, parsley or cilantro, or a combination, finely chopped
  • 2 1/2 tablespoons feta cheese, crumbled or diced
  • Lime wedges (optional)

Step 1Place the lentils in a medium saucepan with 3 cups water and the bay leaves. Bring to a boil, then reduce the heat to a brisk simmer. Cook until the lentils are about two-thirds done, about 12 to 15 minutes. Add the salt, and cook until al dente, about 5 to 8 minutes more.

Step 2Drain the lentils, transfer them to a medium bowl, and let cool slightly. Add the lime juice, cumin and shallot. When cool, add the chopped herbs and remove the bay leaves.

Step 3Top with the feta and garnish with lime wedges, if desired.

Note: From Dianna Riffone of Fresh Dining.

HAVE YOU TRIED


Cilantro pesto beet fettuccine with arugula and cream dressing
Cilantro pesto beet fettuccine with arugula and crea...

Garlic and herb-stuffed tomatoes and zucchini
Garlic and herb-stuffed tomatoes and zucchini

Fragrant chicken with figs
Fragrant chicken with figs

Ginger Pot de Creme
Ginger Pot de Creme

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Healthy Eating

Huckleberry’s roasted carrots with avocado
Bulgur salad with arugula, zucchini and pine nuts
Baked fish with mint (samcocho)
Warm lentil salad with seared scallops