Difficulty of recipe preparation: Easy
Preparation time: 10 min
Cooking time: 30 min
- 8-10 cherry tomatoes
- 1 tablespoon cooking oil of choice
- 1 brown onion – finely chopped
- 2 cloves garlic – finely chopped
- 1 and 1/2 tablespoons sweet paprika
- 1 and 1/2 cups French Style Fine Green Lentils
- 1 tablespoon Red Wine Vinegar
- 3 cups Vegetable Stock
- 1 small capsicum – diced
- zest of one lemon – finely chopped
- 1/2 avocado – diced
- 60 grams feta cheese – diced
- Small drizzle of good quality extra virgin olive oil to serve
- Fresh coriander leaves to serve
- Set the oven to 160 degrees Celsius (fan forced) to heat. Once the temperature is reached add the tomatoes to the oven in a baking dish and cook for 15 minutes
- While the tomatoes are cooking – add the oil to a pan to heat and then add the onion and garlic. Stir occassionally and cook gently until the onions become translucent and soft
- Add the paprika to the pan with the onions and garlic and stir well
- Add the lentils to the pan and stir to coat
- Add the red wine vinegar and stir
- Add the stock and bring to a simmer over medium heat for 25 – 30 minutes. Stir occasionally. The lentils will be ready once all the liquid has absorbed.
- Remove the cooked tomatoes from the oven and set aside
- While the lentils are simmering – cook the diced capsicum for a few minutes in a pan and then set aside with the tomatoes
- When the lentils are almost cooked add the lemon zest to the pan and stir through
- Remove the lentils from the heat when cooked and add to a serving dish
- To serve – top the lentils with the capsicum, tomato, feta, avocado and fresh coriander leaves
- Add a small drizzle of great quality extra virgin olive oil if desired.
Serve warm or cold. The quality of ingredients that you use when cooking with an absorption style is important. Use a home made, or good quality stock and great paprika. My personal preference is to use sweet paprika rather than smoked paprika. During the cooking process the flavors are absorbed and will become pronounced in the resulting dish.
Recipe courtesy of 2016 International Year of Pulses Australian Signature Dish Recipe Competition, entered by Kyrstie Barcak, VIC.