||[Feb. 6th, 2005|12:55 pm]
1 1/2 cups Puy [green] lentils
7 oz feta cheese
5 tablespoons sun-dried tomato paste
small handful of fresh chervil or flat leaf parsley, chopped, plus extra for garnish
1-Place the lentils in a heavy pan with 2 1/2 cups of water. Bring to a boil, reduce the heat, & cover the pan. Simmer gently for about 20 minutes, until the lentils are just tender & most of the water has been absorbed.
2-Crumble half the feta cheese into the pan. Add the sun-dried tomato paste, chooped chervil or flat leaf parsely, & a little salt & freshly ground black pepper. Heat through for 1 minute.
3-Transfer the lentil mixture & juices to warmed plates or bowls. Crumble the remaining feta cheese on top & sprinkle with the fresh herbs to garnish. Serve the lentils immediately.