|60||g||Spring onions, finely chopped|
|10||g||Garlic cloves, finely chopped|
|200||g||Lentils (brown or green)|
|100||g||Carrots, chopped into small cubes|
|50||g||Small olives (green or black)|
|10||g||Basil and thyme, finely chopped|
Chop the feta cheese into cubes.
Pour the olive oil into the half-moon (sealed tray) and warm. Add the onions and garlic and sauté briefly. Pour the vegetable stock in and bring to the boil for 3 to 5 minutes. Add the lentils and simmer for 25 to 30 minutes at around 180° C. Add the olives and season with basil, thyme, salt and pepper. Mix the feta cheese through before serving.