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
- 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
Affair ( MLLA #57).
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…..