Lentils:

• 3 Tbsp olive oil

• 1 onion, diced

• 4 tsp minced garlic

• 3 Tbsp tomato paste

• 1 1/2 tsp fennel seeds

• 1 1/2 tsp ground cumin

• 1 tsp ground cinnamon

• 1/4 tsp ground pepper

• 1/4 cup raising or diced dried apricots

• 1 cup green lentils

• 4 cups water

• 1 bay leaf

• 1 1/4 tsp salt

​

Topping:

• 6 oz feta cheese, crumbled

• 3 Tbsp dill

• 2 Tbsp parsley

• 2 Tbsp lemon juice

• 3 Tbsp olive oil

​

In a tall pot, saute the onion in olive oil until translucent and limp, about 10 minutes (about level 3 on a gas stove).  Stir in garlic, tomato paste, fennel seeds, cumin, cinnamon, and pepper.  Cook 3 more minutes, until tomato paste is caramelized.  Add lentils, water, raisings/apricots, bay leaf, and salt.  Increase heat and bring to a boil, then reduce to medium low heat (about level 3 on a gas stove).  Cover, and let simmer with lid slightly tilted to allow steam to escape until the liquid is mostly absorbed, about 45 - 60 minutes (check the lentils package instructions, amount of water and cooking time can vary based on the type of lentils).

​

While the lentils cook, combine the feta, dill, parsley, lemon juice, and olive oil in a bowl.  Let it stand.

​

Remove lentils from stove, remove the bay leaf and stir.  Serve lentils in a bowl, and spoon feta over the top.

​

Serves 2-3 people.