Hearty Stewed Lentils with Marinated Feta by Jamievespamsrd

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 3 tbsp tomato paste
• 1.5 tsp fennel seeds
• 1.5 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp chili flakes
• 1 cup french or black lentils, rinsed
• 4 medium carrots, chopped
• 1 sprig fresh rosemary
• 5 oz feta cheese, cubed
• 3 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• 2 tbsp lemon juice

Instructions

1. Heat 3 tbsp olive oil in a large pot over medium heat; add diced onion and cook until caramelized, about 8-10 minutes.
2. Stir in minced garlic, tomato paste, fennel seeds, cumin, cinnamon, and chili flakes; cook for 1 minute until fragrant.
3. Add rinsed lentils, chopped carrots, and rosemary sprig; cover with 3-4 cups of water or vegetable broth.
4. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender but not mushy.
5. While lentils simmer, whisk together 3 tbsp olive oil, lemon juice, lemon zest, dill, and parsley in a small bowl
6. Gently fold the cubed feta into the herb mixture and set aside to marinate.
7. Remove rosemary from the stew, season with salt and pepper to taste, and serve topped with the marinated feta over low heat until tender, about 60 min.