Baked lentils

Rinse the lentils, cover with cold water, and leave to soak overnight. The next day, change the water and cook the lentils over low heat with a little salt until the grains soften. Then, drain and allow them to dry.

In heated oil, sauté finely chopped onion and sliced leeks until translucent. Add cleaned and sliced peppers. Season with salt, Aleva whole black pepper, and Aleva sweet paprika. Cook over medium heat for 10–15 minutes, then stir in the drained lentils. Finally, add crumbled or coarsely grated feta cheese.

Grease a clay or heatproof baking dish with butter, pour in the prepared mixture, and bake briefly at 180°C (356°F) in a well-preheated oven until a thin crust forms on top.

Serve the baked lentils warm, garnished as desired.