Greek Style Lentils Recipes

Steps:

• Wash and sort lentils. Put them and 2 qts. water over medium heat.
• When they begin to simmer, add everything else.
• Continue to simmer, uncovered, until they are cooked and sauce is thickened, about 30 minutes.

Steps:

• Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
• Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
• Stir in tomato paste and season with salt and pepper. Cover and simmer, stirring occasionally, until the lentils have softened, 30 to 40 minutes. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

Steps:

• Lightly coat a 3 1/2 to 5-quart slow cooker with cooking spray.
• In the prepared cooker stir together drained lentils, carrot, onion, broth, and Greek seasoning.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Use a slotted spoon to serve.

Steps:

• Place the water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender., Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low about 1 hour longer, until spinach is wilted. If desired, serve with red onion, parsley and lemon wedges.

Steps:

• Heat 1 tablespoon of the olive oil over medium heat in a medium-size heavy skillet and add onion. Cook, stirring, until tender, 5 to 8 minutes. Add a generous pinch of salt and garlic and stir together until fragrant, 30 seconds to a minute. Remove from heat.
• In a medium-size bowl combine cooked onion and garlic with lentils, herbs, and feta.
• Preheat oven to 375 degrees. Combine butter and remaining olive oil in a ramekin or pyrex measuring cup, or in a small pot, and heat gently until butter has melted. Brush a 9-inch straight sided tart pan or cake pan, either ceramic or metal, with butter and oil. Lay your phyllo dough out on a work surface and cover completely with a kitchen towel. Moisten another kitchen towel, and place on top of the dry towel. Remove phyllo one sheet at a time, replacing towels each time.
• Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with edges overhanging rim. Brush it lightly with butter and oil and turn pan slightly, then place another sheet on top, positioning it so that edges overlap another section of pan's rim. Continue to layer in 5 more sheets of phyllo, brushing each one with butter and oil and staggering them so that overhang on the rim of pan is evenly distributed and covers entire pan.
• Fill lined pan with lentil filling, then fold overhanging edges in over filling, brushing each one lightly with butter/oil mixture.
• Layer remaining 5 sheets of dough over top, brushing each sheet with butter and olive oil and rotating pan slightly after each addition. Crimp edges into sides of pan. Brush top with butter and oil. Pierce top of pie in several places with a sharp knife. Bake 45 to 50 minutes, until top is golden brown. Serve warm or at room temperature. Re-crisp phyllo before serving if necessary in a low oven for 10 to 20 minutes.