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Potato and Lentil Yaxni

Total Time1 hour
Course: Main Course, Side Dish
Cuisine: Cypriot
Yield: 4 people

Materials

  • 5 medium PEI yellow potatoes scrubbed and cut in 1 inch cubes
  • 1 large carrot scrubbed and cut in 1/4 inch rounds
  • 1/4 cup extra-virgin olive oil
  • 1 cup thinly sliced cooking onion
  • 8 small garlic cloves crushed and skin removed
  • 1/4 tsp cinnamon
  • 1/4 tsp cumin
  • 1 tbsp tomato paste
  • 1 vegetable boullion cube
  • 398 mL can of cherry tomatoes with their juices
  • 1 cup water
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 540 mL can of green or brown lentils drained and rinsed
  • 1/4 cup finely chopped Italian flat leaf parsley
  • 4 Pita’s
  • Extra-virgin olive oil
  • Sesame seeds

Instructions

  • Scrub and cut your potatoes and carrots. Set aside.
  • In a large deep sauté pan, heat oil over medium heat. Add onions and sauté for 2-3 minutes until soft and translucent.
  • Add in garlic cloves and sauté for an addition 2 minutes until garlic has softened.
  • Add in cinnamon and cumin and sauté for another minute
  • Break up bouillon cube and add in with the tomato paste. Sauté for 1 minute until bouillon has melted.
  • Add in potatoes and cook for 5-6 minutes, stir occasionally.
  • Add in carrots, tomatoes, water, bay leaf and bring to a slight boil. Season with salt and pepper.
  • Turn down heat to a low simmer and cover. Simmer covered for 30 to 35 minutes until potatoes are almost fork tender. Check and stir occasionally.
  • Stir in lentils and simmer uncovered for an additional 10 minutes until slightly thickened and potatoes are fork tender.
  • To make pita’s, preheat oven to 450 F. Line a baking sheet with parchment paper. Place pita’s on baking sheet and brush top side of each pita with olive oi. Sprinkle with sesame seeds and baking in oven until golden, 3-4 minutes. If you like them crispy, you can leave them in for an addition 2-3 minutes.
  • Stir parsley into potato and lentils, finish with a good drizzle of extra-virgin olive oil just before serving, Enjoy with warm pita’s for mopping up the flavourful juices.