Warm Spiced Lentils

1 Cup green lentils
2 Tbsp olive oil
1 Red onion, chopped
3 Cloves garlic, minced
3 Ontario greenhouse tomatoes, chopped
1 Cup chopped Ontario greenhouse cucumber
1 Tsp EACH ground cumin and ginger
1 Tsp paprika
Pinch of cayenne pepper
1 Cup fresh parsley, chopped
2 Tbsp lemon juice
4 oz. feta cheese, crumbled
Salt and pepper

• In a large sauce pan, cover lentils by 2” with water and bring to a boil. Reduce heat and simmer approximately 25 minutes or until lentils are just tender. Drain well.
• In a large skillet, heat oil over medium heat and add onion. Cook until softened. Add garlic, 2/3 of the tomato, the cucumber, cumin, ginger, paprika and cayenne. Cook, stirring, for 3 minutes.
• Add parsley and lentils. Stir for another 2 minutes and season with lemon juice. Add salt and pepper to taste. Fold in the remaining tomatoes. Garnish with the feta cheese.
• This recipe can be served with crusty bread, or spooned over couscous, or as a side dish for grilled lamb.