Easy Baked Lentils with Feta and Dill

abc.net.au

Ruby

⅓ cup extra virgin olive oil, plus more for drizzling

1 brown onion, finely diced

Fine sea salt

2 large cloves garlic, crushed

3 fresh bay leaves (or four dried bay leaves, see tips above)

120g carrot, peeled and finely diced (about 1 medium carrot)

100g celery, finely diced (about 1 large or 2 small stalks)

2 ½ tablespoons tomato paste

3 ½ cups cooked brown lentils (see tips above for using tinned or dry)

½ cup broth, such as vegetable, chicken or beef

¼ cup creme fraiche (see tips above for substitutions)

2 teaspoons white wine vinegar

100g feta

Freshly cracked black pepper

A generous handful of fresh dill leaves, finely chopped

Directions at abc.net.au

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