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Lentil Mush

Source of Recipe


I wish I remembered






List of Ingredients



• 3 cups small lentils
  
• 2 medium carrots diced
  
• 1 medium onion finely diced
  
• 2 bay leaves
  
• 6 cloves minced garlic
  
• dash salt
  
• 4 medium to large red bell peppers
  
• 4 tsp chopped fresh mint
  
• 6 Tbsp combined fresh herbs: parsley, cilantro and/or thyme
  
• splash red wine vinegar
  
• 16 ounces feta
  
• 8 Tbsp olive oil
  
• 2 large lemons peel grated, juice squeezed
  
• 1/2 tsp paprika
  
• pinch cayenne
  






Instructions



1. Rinse lentils. Cover with water and add carrot, onion, bay leaf, 3 cloves garlic, dash salt. Simmer 20 - 25 minutes. Lentils should be tender but firm when done. Drain water (can reserve for soup stock), and remove bay leaves.
   
   
2. Roast peppers in oven or over open flame until evenly charred. Seal in paper or plastic bag and put in freezer for a few minutes.
   
   
3. Remove peppers from freezer and scrape off the charred skin with a knife. Do not use water since it will remove flavor.
   
   
4. Split open peppers and remove seeds and veins, and cut into squares.
   
   
5. In a bowl, mix lemon juice, lemon peel, spices, olive oil and remaining garlic. Once mixed, fold into lentils
   
   
6. Add in mint and herbs, peppers and vinegar to taste.
   
   
7. Place lentils over heat, gradually stir in crumbled feta and heat until all cheese is melted. Serve with warmed crusty bread.
   
   



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