Lentil
This lamb and lentil stew is finished with lemon then served with crumbled ricotta salata or feta cheese for a perfect springtime meal. Serve with rice or, ideally, a pilaf.
Onions, garlic, carrots, celery, tomatoes, paprika and bay leaves flavor this comforting lentil soup, cooked in an aromatic broth of white wine and chicken stock. Serve with a sprinkling of parsley and Parmesan cheese.
Angelina Rowe 