Lentil and Sweet Potato with Feta
Green Lentil 1 LB (Hampshire Farms) $1.75
1 Large Onion, diced (Eastern Market) $.50
3 large sweet potatoes, peeled and diced (EM) $1.00
2 cloves of garlic, minced (Ann Arbor FM) $.25
2 Lemon (No local) $.50
1/4 LB Feta Cheese, crumbled (Local from Peoples food coop)$1.00
Chicken Fat (Leftover)
Thyme and Oregano, minced (from home garden)
Salt and Pepper
Home Made bread $.50
Butter 1/4 stick $.25 (from people food coop)
Per Serving $.95-$.72
In a large pot add some of the chicken fat, or 1-2 tablespoons of olive oil or unsalted butter. Add the onion and cook for five minutes. Add the garlic and cook for another 30 seconds. Stir in the sweet potato, lentils and 6-8 cups of water. Bring to a boil then reduce to a simmer. Place cover on with a small gap to let out some steam. Cook until the lentils are soft, about 30-45 minutes. Add the lemon juice, more chicken fat or butter, and season to taste with salt and pepper. Serve with hearty bread with butter, and crumbled feta cheese.
Note: You might want to hold off on the salt until you add the feta which is very salty. This recipe also works with yellow split peas and red lentils. Note that the yellow split peas will take longer to cook. For a creamier richer dish, and stir in some heavy cream.