Fried Feta and Spicy Lentils Bowl

Name: Fried Feta and Spicy Lentils Bowl
Ingredients: 1 tablespoon (14 g) butter; 1 shallot, minced; 2 garlic cloves, minced; 1 cup (192 g) dried lentils; 1 bay leaf; 2 sprigs fresh thyme; 2 to 2½ cups (475 to 570 ml) stock; 2 tablespoons (16 g) all-purpose flour; 1 teaspoon Greek seasoning or 1 teaspoon blend of dried oregano, salt, pepper, and garlic powder; 1 teaspoon Greek seasoning or 1 teaspoon blend of dried oregano, salt, pepper, and garlic powder; 1 teaspoon Greek seasoning or 1 teaspoon blend of dried oregano, salt, pepper, and garlic powder; 1 teaspoon Greek seasoning or 1 teaspoon blend of dried oregano, salt, pepper, and garlic powder; 2 6 to 8 ounce (170 to 227 g) blocks feta cheese, ½ inch (13 mm) thick and about 3 × 2 inch (8 × 5 cm) size; 3 tablespoons (45 ml) cooking oil (mild flavored, neutral oil); 3 tablespoons (45 ml) cooking oil (mild flavored, neutral oil); 3 tablespoons (45 ml) cooking oil (mild flavored, neutral oil); Chili flakes, for garnish; Sprig fresh oregano, for garnish; ½ teaspoon honey; Dijon mustard; 1½ teaspoons white wine vinegar; Pinch of salt; 2 tablespoons (28 ml) olive oil; 1 cup (180 g) diced tomatoes; 1 cup (119 g) sliced cucumber; ¼ cup (36 g) capers; ⅓ cup (55 g) diced red onion; 2 tablespoons (8 g) fresh oregano leaves; Mixed olives

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This bowl is a Mediterranean fusion of crisp, golden feta on a bed of hearty and warm spiced lentils with a drizzle of honey. Add a simple tomato cucumber and caper salad with fresh herbs and a sweet Dijon vinaigrette and some mixed olives, and the bowl is ready. It’s sweet, warm, savory, and hearty all in one.

Ingredients

Spicy Lentils

1 tablespoon (14 g) butter
1 shallot, minced

Main course
Vegetarian
Mediterranean

Method

Start by cooking the lentils. Heat the butter in a 4- to 5-quart (4 to 5 L) pot over medium heat. Cook the shallot for 3 minutes until softened, then add the garlic for 1 minute. Add the lentils to the pot along with the bay leaf, salt, fresh thyme, and stock. Bring the mixture to a boil and then drop the heat to the lowest setting. The liquid should be boiling, but not