2.20.2011

Lentil-Leek Salad with Feta

Lentil-Leek Salad with Feta

Here's another dish from a Swiss food magazine. It doesn't look very impressive, but due to the thyme it's really tasty. Also, I think it's kind of elegant to add the vinegar to the rest of the ingredients instead of directly to the lentils, as you would in a classic lentil stew, so that the acidity reaches the lentils sort of from the other side. Not sure if that last sentence makes much sense. :)

Lentil-Leek Salad with Feta

Adapted from Annemarie Wildeisen's Kochen 2/2011

Ingredients:

450 ml vegetable stock, divided
125 g red lentils
1 medium leek
2 Tbsp olive oil
2-3 Tbsp white wine vinegar
1/2 tsp dried thyme
100 g feta, diced
salt, black pepper

Method:

Bring 400 ml of vegetable stock to a simmer in a small pott. Add the lentils and cook until almost tender, about 8 minutes.

Meanwhile, trim and thinly slice the leek. Heat the olive oil in a skillet and fry the leek. Add the rest of vegetable stock, the vinegar and the thyme and cook for a further 2-3 minutes. Thoroughly drain the lentils and add them to the skillet. Stir in the diced feta, add salt and pepper to taste and serve.

2 comments:

Lindsay said...

Andreas, this looks really good. I don't cook with lentils often, but I have a huge bag in my cupboard that's looking for a good recipe!

Jeanne said...

I've been itching to make something with leeks but they haven't shown up at the farmer's market yet. Since I love lentils and eat feta constantly this looks perfect to me! :)