By: EatingWell User
Had almost all the ingredients (and not much else in the cupboard), so made this for dinner. Used half an onion (discovered in the refrigerator), and no celery, for cooking the lentils. Used cider vinegar and a little Marsala (no red-wine vinegar) and some of the lentil-cooking liquid in place of chicken broth. No shallots or parsley (or pita for crisps--too bad), but toasted some pine nuts to sprinkle on top. Delicious, toasty, satisfying flavor, nicely complemented by the feta. Two of us ate it all.