On wintery evenings I love the tenderness of lentils al-dente. For when you want to eat comforting carbs and not eat them at the same time, they are the perfect antidote and then cooking a little extra for lazy and easy packed lunches the next day. Roasted onions and feta, I’ve found, are the best thing for these teeny tiny sized dumplings of nutrients.

To make about four servings, what you need is a cup of pardina lentils, a slug of olive oil, a red onion or two chopped in two quarters tossed with 1tsp of cumin seeds, a drizzle of balsamic vinegar and to finish 1/4 cup of crumbled goats feta cheese.

Bring lentils to boil and simmer for 25 minutes.

Roast onions for 25 minutes at 350F.

Drizzle with balsamic vinegar.

Finish with feta cheese and serve with steamed kale or my favourite Harissa roasted vegetables or both or employ your beautiful imagination, lentils are quite limitless.


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