Overview
Ingredients
- 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
Instructions
- 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
