It was after 18h and I still didn't have an idea what to make for dinner. I looked in my pantry at the many Whole Foods bulk containers and chose the black beluga lentils.
I measured out one cup of the lentils, rinsed them, and cooked them in water for about 25 minutes. In the meantime, I chopped several cloves of garlic. I love garlic so I tend to use more than most people might. In this case, I believe it was about 7 cloves.
Walking outside onto the back patio, I selected a few sprigs of fresh Italian oregano and thyme. The leaves were picked off and added to the garlic, being further chopped. I found two small red bell peppers from a Farmer's market purchase in the vegetable bin and chopped those. Chopped a handful of broccoli florets.
Directions are simple. Cook garlic with herbs in olive oil over medium heat. Add peppers. Add broccoli. Briefly cook. Remove from heat. Cook spaghetti. Drain beluga lentils. Return lentils to pot. Add veggies, zest of one lemon, and a squeeze of lemon juice. Add salt and pepper. Spoon over spaghetti. Top with feta and enjoy.
The lentil and veggie mixture can be eaten as a salad or spooned over pasta.
Beluga Lentil Salad
1 cup beluga lentils, rinsed and drained
1 tablespoon olive oil
7 garlic cloves, chopped
fresh oregano leaves
fresh thyme leaves
1 red bell pepper, diced
handful of broccoli florets, chopped
zest of one lemon
squeeze of lemon juice
freshly ground black pepper
Greek feta, crumbled
Cook lentils in water until tender - about 25 minutes. In the meantime, cook the spaghetti if using this as a pasta topping.
Heat olive oil in pan. Add garlic and herbs and cook for a few minutes.
Stir in the peppers and broccoli. Cook further for a minute or two. Remove from heat.
Drain the lentils and return to pot. Add the cooked veggies, lemon zest, and a squeeze of lemon juice from half a lemon. Season with salt and pepper. Spoon into serving bowl and top with crumbled feta.
Can be eaten as a side dish or as a pasta topping.