Syrian Carrot and Lentil Stew with Whipped Feta and Za'atar

Name: Syrian Carrot and Lentil Stew with Whipped Feta and Za'atar
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 2 tsp cumin seeds or 1 tbsp ground cumin; .5 tsp ground cinnamon; .25 tsp allspice or nutmeg; pinch of chili flakes; 2 tbsp olive oil; 2 large onions, thinly sliced; 3 garlic cloves, finely chopped; 4 large carrots (500g), cut into 1cm cubes/coins; 2 tbsp tomato puree; 350g dried green or brown lentils, well rinsed and drained; 1 liter vegetable stock; 200g spinach, roughly chopped; 2 tsp lemon juice; 1 tbsp za'atar; 3 handfuls fresh herbs, like coriander, mint, dill or parsley, leaves whole and stems chopped; sea salt and black pepper; 100ml full-fat natural yogurt; 100g feta; 1 garlic clove, finely chopped; juice of 1/2 lemon; 2 tbsp za'atar, to serve

7 steps

Prep:15minCook:40min

I fell in love with Syrian food while helping fundraise for Cook For Syria back in 2016. I made friends with Imad, a refugee and restaurateur from Damascus, who taught me lots, including never to waste a second when a hot falafel is ready and waiting for you! You’re going to love this whipped feta. Make double of it so you can have it on toast with garlic mushrooms, as a dip, or to top cucumber slices to make instant canapés.

Updated at: Wed, 16 Aug 2023 16:24:45 GMT

Ingredients

4 servings

2 tspcumin seeds

tbsp

½ tspground cinnamon

¼ tspallspice

2 Tbspolive oil

500gcarrots

large, cut into 1cm cubes/coins

2 Tbsptomato puree

350gdried green lentils

or brown, well rinsed and drained

1 litervegetable stock

200gspinach

roughly chopped

2 tsplemon juice

1 Tbspza'atar

3 handfulsfresh herbs

like coriander, mint, dill or parsley, leaves whole and stems chopped

sea salt

black pepper

whipped feta and za'atar

100mlfull-fat natural yogurt

100gfeta

1garlic clove

finely chopped

0.5juice of lemon

2 Tbspza'atar

to serve

Instructions

Step 1

In a large, deep-sided frying pan, toast the cumin seeds, spices, and chili flakes for a minute, shaking the pan halfway through.

Step 2

Add the oil and onion and fry over a medium heat for 5 minutes, stirring every now and then.

Step 3

Add the garlic and carrot and fry for 1 minute, then add the tomato puree and cook for 30 seconds, stirring from time to time.

Step 4

Add the lentils and za'atar with the stock and turn up the heat, popping the lid on and letting it simmer briskly for about 20 minutes until the lentils and carrot are tender, stirring a few times throughout.

Step 5

Meanwhile, blitz all the whipped feta ingredients except the za'atar together with some seasoning, drizzle with olive oil and sprinkle with the za'atar.

Step 6

Turn the heat up and add the spinach to the lentil pan, pop the lid on and let it wilt down for 30 seconds before taking it off the heat. Add the lemon juice and za'atar and season to taste.

Step 7

Serve each bowl with a dollop of whipped feta and then pile high with herbs.