Beluga lentils with feta cheese and garlic

Ingredients for 3 servings:

• 150 g lentils (beluga lentils)
• salt water
• 1 large leek(s)
• 2 medium-sized bell peppers
• 1 m.-sized onion(s)
• 2 cloves garlic
• 300 g sheep’s cheese
• 200 g Turkish yogurt
• some salt and pepper
• some chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Wash the leek and slice into rings. Wash, deseed, and finely dice the bell peppers. Peel and dice the onion and garlic. Dice the feta cheese. For the marinade, finely purée 1 garlic clove, 100g feta cheese, and 200g yogurt, season with salt, pepper, and chili. Cook the lentils with 1 garlic clove, the leek, and the diced bell peppers in salted water for about 20 minutes. Drain the water and stir in the diced onion and the remaining 200g feta cheese. Add the marinade, cover, and simmer gently for 10 minutes. Serve.