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Warm Spiced Lentils

Contributed by: News Canada

(NC) - With thick, crusty bread, and served over couscous, this is a hearty, meatless main dish. For a Mediterranean feast, this pairs perfectly with grilled lamb.


  • 1 cup green lentils 250 mL
  • 2 tbsp olive oil 25 mL
  • 1 red onion, chopped 1
  • 3 cloves garlic, minced 3
  • 3 Ontario Greenhouse Tomatoes, chopped 3
  • 1 cup chopped Ontario Greenhouse Cucumber 250 mL
  • 1 tsp each ground cumin and ginger 5 mL
  • 1/2 tsp paprika 2 mL
  • Pinch cayenne pepper Pinch
  • 1/2 cup chopped fresh parsley 125 mL
  • 2 tbsp lemon juice 25 mL
  • Salt and pepper
  • 4 oz feta cheese, crumbled 125 g
  • Lemon wedges


In large saucepan, cover lentils by 2 inches (5 cm) of water; bring to boil. Reduce heat and simmer until just tender, about 25 minutes. Drain well.

In large skillet, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes.

Add garlic, two-thirds of tomatoes, the cucumber, cumin, ginger, paprika and cayenne; cook, stirring, for 3 minutes.

Add parsley and lentils; stir for 2 minutes. Season with lemon juice, and salt and pepper to taste. Fold in remaining tomato.

Garnish with feta cheese and lemon wedges.

Serving Size: Makes 4 servings

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