Skip to content
METRO LogoMETRO Logo

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Warm Spiced Lentils https://www.metro.ca/userfiles/image/recipes/lentilles-feta-epices-5923.jpg PT15M PT35M PT50M
In a large saucepan, cover lentils by 2 in. (5 cm) water, and bring to boil.Reduce heat and simmer until just tender, about 25 minutes. Drain well.In a large skillet, heat oil over medium heat, and cook onion, stirring occasionally, until softened, about 5 minutes.Add garlic, two-thirds of the tomatoes, the cucumber, cumin, ginger, paprika and cayenne, and cook, stirring, for 3 minutes.Add parsley and lentils, and cook, stirring, for 2 minutes.Add lemon juice, and salt and pepper.Fold in remaining tomato. Garnish with feta cheese.
4
3 21 5 2
1 cup (250 mL) green lentils 2 Tbsp. (30 mL) olive oil 1 red onion, chopped 3 clove garlic, minced 3 Tomato, chopped 1 cup (250 mL) cucumber, chopped 1 tsp. (5 mL) ground cumin 1 tsp. (5 mL) ground ginger 1/2 tsp. (2 mL) paprika pinch of cayenne pepper 1/2 cup (125 mL) chopped fresh parsley 2 Tbsp. (30 mL) lemon juice Salt and pepper to taste 4 oz (120 g) feta cheese, crumbled
Warm Spiced Lentils

Warm Spiced Lentils

Rate this recipe
21 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    green lentils
  • 2 Tbsp.
    (30 mL)
    olive oil
  • 1
    red onion, chopped
  • 3
    clove garlic, minced
  • 3
    Tomato, chopped
  • 1 cup
    (250 mL)
    cucumber, chopped
  • 1 tsp.
    (5 mL)
    ground cumin
  • 1 tsp.
    (5 mL)
    ground ginger
  • 1/2 tsp.
    (2 mL)
    paprika

  • pinch of cayenne pepper
  • 1/2 cup
    (125 mL)
    chopped fresh parsley
  • 2 Tbsp.
    (30 mL)
    lemon juice

  • Salt and pepper to taste
  • 4 oz
    (120 g)
    feta cheese, crumbled
Imprimer ma sélection

Preparation

In a large saucepan, cover lentils by 2 in. (5 cm) water, and bring to boil.

Reduce heat and simmer until just tender, about 25 minutes. Drain well.

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

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

Add parsley and lentils, and cook, stirring, for 2 minutes.

Add lemon juice, and salt and pepper.

Fold in remaining tomato. Garnish with feta cheese.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.