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Puy Lentil, Tomato and Feta Salad




Prep Time

10 mins

Cook Time

20 mins



  • 200g dried puy lentils (soak overnight in warm water with a tablespoon of ACV or lemon juice if possible to release phytic acid)
  • 4 cups water
  • 10 baby tomatoes – cut in half
  • 1/2 red onion – cut into thin slices
  • 1 round of feta cheese, cut into cubes
  • 1 handful of fresh parsley – chopped
  • 1 handful of fresh mint – chopped
  • 4 tbsp extra virgin olive oil
  • 1/2 lemon – juiced
  • salt/pepper to taste
  • Rinse the lentils and bring to a boil in a pot with water until cooked, approximately 15 minutes and leave to cool
  • When the lentils have cooled down, mix in the tomato, feta, onion and chopped herbs
  • Add a grinding of salt and pepper to taste
  • Add olive oil and lemon juice and stir through

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