AuthorRejane GwynneCategoryFrench, Lunch, Salad, VegetarianDifficultyBeginner80/20 friendly
200 g dried puy lentils
8 cherry tomatoes - cut in half, lengthways
½ red onion - cut in thin slices
1 round feta cheese, cut into blocks
1 handful fresh parsley
1 handful fresh mint
2 tbsp extra virgin olive oil
½ lemon - juiced
salt/pepper to taste
1
Boil the lentils in a pan with salt water until cooked, approximately 20 minutes and leave to cool
2
Meanwhile, cut the tomatoes, onion and feta and leave to the side
3
When the lentils have cooled down, mix in the tomato, feta and onion and tear in the herbs. Add a grinding of salt and pepper if required
4
Add olive oil and lemon and stir through
Ingredients
200 g dried puy lentils
8 cherry tomatoes - cut in half, lengthways
½ red onion - cut in thin slices
1 round feta cheese, cut into blocks
1 handful fresh parsley
1 handful fresh mint
2 tbsp extra virgin olive oil
½ lemon - juiced
salt/pepper to taste
Directions
1
Boil the lentils in a pan with salt water until cooked, approximately 20 minutes and leave to cool
2
Meanwhile, cut the tomatoes, onion and feta and leave to the side
3
When the lentils have cooled down, mix in the tomato, feta and onion and tear in the herbs. Add a grinding of salt and pepper if required
4
Add olive oil and lemon and stir through