Feta and Puy Lentil Salad
200 g feta cheese
300 g Puy lentils
juice of one large lemon
3 cloves garlic, fattened but not peeled
4-5 tbsp extra virgin olive oil
2 bay leaves
bunch of fresh mint, chopped
Break up the feta and let it sit in the lemon juice and half the olive oil.
Tip the lentils in a large saucepan of water, add the garlic and the bay leaves and cook for 20-25 minutes or until tender. They must not be soft.
Drain the lentils, discard the bay leaves and pour the remaining olive oil over them while they are still warm. Season with black pepper. Add the marinated feta and sprinkle over with the fresh chopped mint.
This was recipe provided by college, if I cook lentils I add some rosted carrots with cumin and honey. Yumy yumy in my tummy!
and here is another nice summer salad recipe.
250g dried Puy or green lentils, rinsed
juice ½ lime and juice ½ lemon
1 tbsp white wine or cider vinegar
1 red onion, thinly sliced into rings
2 tbsp extra-virgin olive oil
1 tsp ground cumin
1 small garlic clove, crushed
2 tbsp mango chutney
handful coriander, roughly chopped
250g cherry vine tomatoes, halved
85g baby spinach, washed and thoroughly dried
Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings – after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.
Recipe from Good Food magazine, June 2013
BBC GoodFood Magazine