Easy Black Lentil Stew Over Creamy Polenta With Capers & Feta

1. 1

   Polenta:

2. 2

   I followed the directions on the package for heating and making the packaged polenta soft and creamy. This entailed chopping up the tube of polenta and heating for 1 or 2 minutes in the microwave along with the 2 TB of milk (I used half & half, but you could also use veggie stock). Then mash together with the butter until of stiff mashed potato consistency, adding more liquid if needed.

3. 3

   Black Lentil stew:

4. 4

   Heat olive oil in a large skillet. Saute chopped onion for 1 or 2 minutes until soft. Add the garlic and chopped red pepper. Saute another few minutes until onion is soft.

5. 5

   Add the diced tomatoes. I had a partial can leftover in the fridge, which is why the recipe indicates just 3/4 can, but I imagine you could add the whole can without a problem. Also add the black lentils, paprika and basil. Turn to low and simmer about 5 minutes, as needed to evaporate off most of the tomato juice, creating a thick stew. At the end of cooking stir in the chopped parsley.

6. 6

   Reheat the polenta if needed. Spread 1/4 of the polenta onto each plate. Then spoon up the black lentil stew over. Top with the capers and feta cheese. Crack fresh black pepper over.

* Per serving · 4 servings · Values may vary.

No additional tips available.