Adapted from How to Cook Everything Vegetarian by Mark Bittman

Prep time: 20 minutes
Cook time: 25 minutes

Shopping List

• 1 large onion
• 4 medium-sized ripe tomatoes
• 1 medium cucumber
• 1 red or yellow bell pepper (preferably organic)
• 1 bunch flat leaf (Italian) parsley
• 1 bunch fresh mint
• 1 lemon
• Feta cheese (optional)
• 1 pkg. lentils (Le Puy if possible)
• Saffron threads (optional)
• Ground turmeric
• Four 6-inch pita breads

Pantry Items

• Bay leaf
• Black pepper
• Extra-virgin olive oil
• Ground cinnamon
• Ground cumin
• Sea salt

Tools

• Bread knife
• Chef’s knife
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Salad spinner
• Sheet pan
• Small saucepan
• Spatula
• Vegetable Peeler
• Whisk
• Wooden spoons

Suggestions

• Wine:  Cabernet Sauvignon
• Dessert:  Lemon-Lime Gelees (How to Cook Everything Vegetarian p. 887)
• Think about doubling the lentil recipe (you’ll need a bigger pan); they make great leftovers.

Game Plan:

• When you walk in the door
  • Preheat the oven to 350F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Cut the pitas into 8 wedges each. Place the wedges on the sheet pan.
  • Peel and finely chop the onion.
  • Peel and mince 2 cloves garlic.
  • Core the tomatoes, coarsely chop them, and put them and their juices into a bowl.
  • Peel the cucumber, cut it in half lengthwise, seed it (use a spoon to scrape out the seeds), and coarsely chop it.
  • Core, seed, and coarsely chop the bell pepper.
  • Rinse and pat the parsley, pluck 1/2 cup leaves.
  • Rinse and pat dry the mint, pluck 1/2 cup leaves.
  • Measure into a small bowl: 1 tsp. each ground cinnamon, cumin and turmeric.
  • Measure out ½ tsp. saffron threads if using.
  • Measure out 1 cup lentils. Check them over and remove any tiny stones.
• Start Cooking
  • Put the pita wedges in the oven and bake them until crisp and golden, which will take about 15 minutes.
  • While they’re baking, start the lentils. Put 2 tbsps. oil in a medium saucepan over medium-high heat.
  • When the oil is hot, add the onion and cook, stirring occasionally, until it is soft, 5 – 7 minutes.
  • Add the garlic, the saffron, and the spices, stir, and cook for another minute.
  • Add 1 bay leaf, 1 cup water, and half the chopped tomatoes to the pan, along with the lentils. Stir, sprinkle generously with salt and pepper and bring to a boil.
  • Reduce the heat to medium-low so the mixture bubbles gently, cover partially, and cook, stirring once in awhile, until the lentils are tender but not mushy, 15-25 minutes.
  • Check the lentils frequently and if they get dry, add more water about 1 tbsp. at a time. They should be saucy but not soupy.
  • Take a minute to set the table.
  • While the lentils are cooking, make the fattoush. Coarsely chop all the mint and half the parsley leaves.
  • Put the herbs in a bowl with the rest of the chopped tomatoes, the cucumber, and the bell pepper. Toss, and drizzle with 1/4 cup olive oil.
  • Squeeze half a lemon over the fattoush, and toss, toss, toss.
  • Add the toasted pita wedges and toss gently so that they are combined with the vegetables and coated with the oil and lemon juice.
  • Taste the fattoush and season with salt, pepper and more olive oil and lemon juice if it needs it.
  • Check the lentils – if they’re tender, they’re cooked. Remove them from the heat. Taste for seasoning and adjust.
  • Coarsely chop the remaining parsley leaves, and sprinkle them over the lentils. Take everything to the table.
  • Mark suggests putting lentils on a plate and topping them with fattoush and crumbling some feta on top – Yum!

Thanks Mark, this looks delicious, let’s eat!

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