Sprouted Lentils with Bell Pepper and Feta Cheese
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This recipe uses mixture of green, brown and black lentils that are pre-sprouted – this recipe uses the Sprouted Lentil Trio from trūRoots. If you are sprouting the lentils yourself, the preparation time will be longer. Grilled lamb is a nice match paired a red wine – try a peppery Austrian Blaufränkish, a Pinot Noir from the Willamette Valley or a Nebbiolo from Piedmont.
  • 1 ½ cups sprouted lentils
  • Olive Oil
  • 1 ¼ cup diced red bell pepper
  • 1 ¼ cup diced green bell pepper
  • 1 ¼ cup thinly sliced scallion
  • ⅓ cup chicken or vegetable broth
  • Sea salt
  • Freshly ground black pepper
  • Crushed red pepper
  • Lemon zest
  • Feta cheese
  • Extra virgin olive oil
  1. Cook the lentils in water until tender but still chewy. Drain and set aside.
  2. Heat a large sauté pan and add enough oil to coat the surface. Sauté the bell peppers on medium-high heat about 4-5 minutes.
  3. Add the scallion to the pan and cook an additional 2 minutes stirring to prevent scorching.
  4. Increase heat, add broth and cook down for 1 minute.
  5. Add lentils and combine.
  6. Season with salt and a good amount black pepper to taste.
  7. Add a pinch of crushed red pepper to enhance the flavor – use it very sparingly to avoid creating heat – remove from burner.
  8. Stir in crumbled feta.
  9. Garnish with lemon zest and drizzle with EVO.
Recipe by Pair The Wine at http://www.pairthewine.com/2014/11/sprouted-lentils-with-bell-pepper-and-feta-cheese/