Lentils with Feta and Olives; planning an herb garden

I love lentils.

They don’t need soaking, cook in just 30 minutes, are full of all the good stuff we should eat and they’re delicious.


Why don’t I make them more often?

I don’t make them in the summer because we eat from the potager.

I don’t make them in the fall because we’re eating the harvest.

I don’t make them in the winter because I’m so sick of my own vegetables I can’t wait to buy cauliflower, broccoli, Brussels sprouts and cabbage.

That leaves the spring.

Welcome to spring.

Lentils with Feta and Olives

Total time: 35 minutes


  • 1/2 cup dried lentils
  • 1 1/2 cups vegetable stock
  • 1 bay leaf
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, chopped
  • 1/2 tsp paprika
  • 2 tsp olive oil
  • 1/3 cup dry-cured Greek olives, pitted, chopped
  • 2oz (60gr) feta, crumbled

Lentils with Feta and Olives


  • Briefly inspect the lentils in case someone missed the odd stone.  Rinse and drain.
  • Cook the lentils in stock, with the bay leaf, about 30 minutes / according to package directions or until done. 
  • About 10 minutes before lentils are done:
  • Heat oil in medium skillet over medium heat. Add paprika, shallots, shallots, garlic and sauté until tender, about 10 minutes. 
  • Went lentils are done, drain if needed, remove the bay leaf and add to skillet.
  • Stir in olives, feta and serve.

I’m submitting these lovely lentils to My Legume Love
6a00d835508b1869e2017ee9a76bf8970d-120wiAffair ( MLLA #57).

This was started by Susan, The Well-Seasoned Cook, a few years ago, and is now run by Lisa of Lisa’s Kitchen.

This month the host is PJ of Seduce Your Tastebuds. Wander on over around April 1st to see all the great dishes.

Speaking of spring…..

One day of nice weather and I’m ready to get out and dig in the dirt.

If you are, too, here are my tips for planning and planting an herb garden:

When I lived in Minnesota I had a ‘Square Foot’ Garden which was roughly half the size of the one I have now.  It was 7 by 7 feet (about 2.3 by 2.3 meters) and kept me happily supplied with a variety of herbs all summer long.

Here is what you can plant in 7′ X 7′ garden – with a 1′ path down the middle for easy access.

Divide your garden into 1′ squares – you’ll have 3 rows of 7 squares on either side of your path.

Basil: 3 – 4 varieties in one complete row of 7 squares, 4 plants per square,  28 plants total

Chives: 4 plants in 2 adjoining squares, 2 plants per square

Garlic Chives: 4 plants in 2 adjoining squares, 2 plants per square

Thyme and Lemon Thyme: 3 plants total, centered  in 2 X 3 square area

Marjoram:  2 plants in 2 X 2 square area

Oregano: 2 plants in 2 X 2 square area

Parsley: 1 curly, 3 flat in 3 adjoining squares

Rosemary: 1 plant in 2 X 2 square area

Summer Savory: 3 plants 2 adjoining squares

Tarragon: 1 plant, centered in 2 x 2 square area

Sage: 1  plant, centered in 2 X 2 square area

Plus 1 empty square for something else!

Oh yes, the mint:  Keep it in a pot….. please! It sends out runners that will soon engulf your house, neighborhood, city….

Of course, depending on your space you can make your garden long and skinny or L-shaped or whatever suits your fancy – the planting principles are the same.

With a garden like this you will always have fresh herbs to add to your cooking: a pinch here; a handful there, without having to pay outrageous supermarket prices.


I miss my old herb garden…..

8 thoughts on “Lentils with Feta and Olives; planning an herb garden”

  1. Oh – happy dance – I already have all those planted! Well except for parsley which tends to bold in Dallas long before you get more than a pinch off it and summer savory which I’ve just never used … and well mint because it escaped the pot the first year I had it and now it just pops up where ever I leave it.
    Nice looking lentil dish and I do love lentils!

  2. I think I could say the same thing about garlic chives as you do about mint. That stuff goes crazy and totally took over my herb bed.

  3. Indeed, mint can easily take over. I am with you on the herb garden. Nothing like freshly picked herbs to flavor your dishes. My “problem” with store-bought or market-bought herbs is that you get a whole bunch and end up wasting quite a bit. I don’t have that problem anymore. I even do things like set aside parsley stems and use them in cooking beans or broth/stock. And you are right, time to bring some lentils on the table.

  4. Completely enjoyed your writing and post. I do use lentils but not as often as I like to. It’s time to spruce up and make some for spring, Thanks for the inspirational salad. I wish I could have a vegetable garden all the critters and deer feast on everything here.

  5. Tanna, I planted mint outside the fence – in the lawn so I can keep it down with the mower LOL
    Linda, the mint was terrible in my herb garden – grew through the black plastic under the rocks!
    Pam, my garlic chives have never spread – must be a different kind…
    Phoenicia, I couldn’t get anything to kill the mint… hopefully the mower will keep it in check.
    Kate, I do too….
    Simona, I rarely buy them – they never are as nice inside the pack as they appear before it’s opened.
    foodwanderings, thank so much! I just have the bunnies into everything. The deer only bother the neighbors (so far)

Comments are closed.

Share via
Copy link