EARTHLY EATING

Each month, we bring you delicious, nutritious, and eco-friendly recipes that our staff members love!

Each month, we bring you delicious, nutritious, and eco-friendly recipes that our staff members or followers love! Here is one from Emily Taylor, the EWT’s Communications Manager

Preparation time: 20-30 minutes

Ingredients

• 1 ¹/₂ cups uncooked French green lentils
• ³/₄ cup uncooked kasha
• 4 large garlic cloves, chopped
• 1 cup unsalted crushed tomatoes
• 4 tablespoons fresh lemon juice (about two lemons)
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 ¹/₂ teaspoons dried oregano
• ¹/₄ teaspoon ground cayenne pepper
• 1 teaspoon salt, or to taste
• 2 cups fresh parsley, chopped
• ¹/₂ cup good quality extra-virgin olive oil
• ¹/₂ cup feta cheese, crumbled

Preparation:

• Bring 2 1/2 cups of water to a pot, add the green lentils, and simmer on medium-low heat with the lid on until the lentils are tender (but not mushy). This should take about 15 minutes. Be sure to taste the lentils for doneness. If you need more water, add some during the cooking process. Once the lentils are finished cooking, drain the water from the pot and set aside.
• In a pot, bring 1 1/2 cups water to a boil, add the kasha, and simmer on low heat with the lid on the pot for about ten minutes until the kasha is finished cooking. Set aside.
• Place a large sauté pan on the stove. Over low heat, add the lentils and kasha to the pan and mix. Mix in the raw garlic, tomatoes, lemon juice, coriander, cumin, oregano, cayenne pepper, salt, and most of the chopped parsley.
• Sprinkle the remaining parsley atop the lentils and kasha mixture, and then pour the olive oil all over the mixture. Do not skimp on the olive oil; it adds necessary flavour to the dish.
• Sprinkle a generous amount of feta cheese and drizzle additional olive oil atop the individual servings.