Easy Black Lentil Stew Over Creamy Polenta With Capers & Feta

• 18 oz tube pre-cooked polenta
• 2 TB milk, half & half, or veggie stock
• 1 TB butter
• 1 TB olive oil
• 1/2 large onion, chopped
• 1 tsp chopped garlic (fresh or from a jar)
• 1/2 large red pepper, chopped
• 3/4 can diced tomatoes
• 1 can black lentils, drained (but not rinsed)
• 1/4 tsp paprika
• 1 TB dried basil
• 1/2 cup fresh flat-leaf parsley, chopped
• 1 TB capers
• 4 to 5 oz feta cheese, cubed
• black pepper, to taste

1. Polenta:
2. I followed the directions on the package for heating and making the packaged polenta soft and creamy. This entailed chopping up the tube of polenta and heating for 1 or 2 minutes in the microwave along with the 2 TB of milk (I used half & half, but you could also use veggie stock). Then mash together with the butter until of stiff mashed potato consistency, adding more liquid if needed.
3. Black Lentil stew:
4. Heat olive oil in a large skillet. Saute chopped onion for 1 or 2 minutes until soft. Add the garlic and chopped red pepper. Saute another few minutes until onion is soft.
5. Add the diced tomatoes. I had a partial can leftover in the fridge, which is why the recipe indicates just 3/4 can, but I imagine you could add the whole can without a problem. Also add the black lentils, paprika and basil. Turn to low and simmer about 5 minutes, as needed to evaporate off most of the tomato juice, creating a thick stew. At the end of cooking stir in the chopped parsley.
6. Reheat the polenta if needed. Spread 1/4 of the polenta onto each plate. Then spoon up the black lentil stew over. Top with the capers and feta cheese. Crack fresh black pepper over.

polenta, tb milk, butter, olive oil, onion, garlic, red pepper, tomatoes, black lentils, paprika, tb, parsley, tb capers, feta cheese, black pepper

Taken from www.epicurious.com/recipes/member/views/easy-black-lentil-stew-over-creamy-polenta-with-capers-feta-50128512 (may not work)