Puy Lentils with Feta, Almonds and Roast VegetablesPosted: January 10, 2012
I’m leaving the commentary to a minimum here and just saying make this. ZOMFG make this. Bonus is that it is healthy and other than the feta, complete detox food. Leave out the feta for dairy-free/vegan. This is aces and going on rotation.
It is super versatile and could be stuffed in squash, portobello mushrooms, or along side a pork roast, if you eat the meat. I don’t, but just saying. I used this as a base and tweaked it to make it. I made it a bit more substantial and added some more flavors I like.
Look ma! No Picture Fail! Sorta!
What I used:
1 Sweet Potato – I use the white sweet potatoes, so mine are yellow, not orange, use what you like.
1 Lb Asparagus
8 Garlic Cloves
1 Pint Cherry Tomatoes
Approx. 1.5-2 Tablespoons Smoked Hot Paprika
5oz Washed Baby Spinach – I used the pre-washed, prepackaged.
1/2-2/3 Cups Cooked Brown Rice – I had some leftover from what I made for the chickpea bake.
1 Handful Smoked Roasted Almonds, about 1/4-1/3 cup- Next time, I will use half the amount smoked and half plain roasted – the smoked are pretty salty, see notes later. Also, msg much, but they do taste good. Do get a good quality smoked almond, not blue diamond, those are all msg. You could also sub smoked sea salt for the smoked almonds. Sorry, long winded.
5 Small Scallions, about a 1/2 cup
1 Handful Flat Leaf Parsley
About 2 oz Quality Feta Cheese. Mine is local, really firm, and not salty, I really like it. If I was getting standard feta, I would cut this to about an oz or it will get too salty. I hate salty feta though, so, grain of salt, I didn`t mean to do that.
Sea Salt, Pepper – Keep a light hand on the salt – it is in the almonds and the feta.
Olive Oil for Cooking
I just used the same as what I use for simple salad – 1 part lemon (meyer lemon here, use whatever) to 1.5 part quality raw use olive oil + pinch of sea salt and some pepper. Some people like more olive oil to lemon, I don`t. Start with the 1.5 part and add more to your taste. This will make a whole bunch of simple salads – it should be like a 1 + cups of vinaigrette – you will only use about 2 tablespoons here.
What I did:
Turn on the oven to 350 and line a baking dish with foil – less clean-up.
Dice the sweet potato, skins on – nutrients and all. Trim and peel the ends of the asparagus. Just peel the stalks, it takes a second and ensures no stringy asparagus. Peel the garlic if needed – I am lazy and just get the pre-peeled, do what you gotta do.
Put it all on the baking sheet and drizzle with approx. 1 tablespoon olive oil, pepper and a scant pinch of salt. Like I said, resist the urge to salt it normally, think of the salty almonds.
Stick it in the oven for 20 minutes.
Halve the cherry tomatoes. Add them to the potato side of the sheet pan and sprinkle it all with about a tablespoon of the smoked hot paprika. Stir it and stick back in the oven for 20 min.
Put the lentils in a saucepan and cover with unsalted lukewarm water. Heat on medium to a gentle simmer, turn to low and cook uncovered for about 20 minutes until done. Stir occasionally and keep at a low simmer. They will be al dente, not mushy when done.
Meanwhile, fine chop the scallions.
In a food processor or the chop attachment bowl for your immersion blender, pulse the almonds to a rough-fine chop. I used the latter, I suppose you could chop by hand.
Chop the parsley.
Chop up the feta.
Lentils are done. Drain and set aside.
Veg are done, pull out and set aside. The tomatoes will have helped to sauce it a bit.
In the same pan you cooked the lentils in, add a scant teaspoon olive oil and wilt down the spinach on med-low. Add some pepper to this and a wee pinch of salt to help it wilt.
Once it is wilted, add in the potatoes, tomatoes, garlic and brown rice. Mix to combine.
Add another tablespoon of the smoked paprika, the almonds, and about 2 tablespoons of the vinaigrette to taste. Add in the feta and correct any seasoning if needed. I made a simple salad and kept the roasted asparagus on the side.
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