Servings: 4
Prep time: 15 minutes 

Cook time: 25 minutes 

Total time: 40 minutes 

 

Ingredients 

 

For the loukaniko

200 g of cooked loukaniko sausage

5 ml (1 tsp) of olive oil

 

For the lentils
250 ml (1 cup) of green lentils, cooked al dente

60 ml (1⁄4 cup) of finely chopped red onion
60 ml (1⁄4 cup) of celery, diced
60 ml (1⁄4 cup) of dry red wine
5 ml (1 tsp) of Dijon mustard
30 ml (2 tbsp) of olive oil
Salt, pepper, and fresh thyme to taste

 

For the feta cream
100 g of feta cheese
80 ml (1⁄3 cup) of 35% cream

5 ml (1 tsp) of lemon juice

 

For the garnish
Homemade pita chips
Fresh herbs (dill, flat parsley, microgreens) Orange zest (optional but exquisite)

 

Instructions

 

1. Prepare the lentils

 

Sauté the onion and celery in olive oil until tender.

Add the cooked lentils, red wine, mustard, thyme, salt, and pepper.

Simmer on low heat until the wine is almost absorbed.

Keep warm.

 

2. Prepare the loukaniko 

3. Prepare the feta cream 

Heat the cream gently in a small saucepan.
Add the crumbled feta and whisk until the cheese partially melts.
Blend with an immersion blender until smooth.
Add lemon juice and a little white pepper if desired.
Keep warm or at room temperature.

4. Plate the dish 

Place a bed of lentils in the center of each plate.

5. Arrange a few slices of loukaniko on top.

Add spoonfuls of feta cream around or drizzled over.
Garnish with pita chips, fresh herbs, and, if desired, orange zest for a fresh and subtle aroma.