Lentil Salad with Sunblush Tomatoes and Feta

This is one of my all time favourite salads. It has a really moreish taste with a lovely texture. This is one of my 'substantial salad' recipes: salads made with resilient ingredients that are filling, transport well and stay fresh. Lentils are economical, highly nutritious and easy to cook. This salad makes a great packed lunch, and will stay fresh in the fridge for three days. Delicious hot or cold, served with grilled fish or on its own.

Ingredients


  • 250 g puy lentils
  • 500 ml low saltstock
  • 1 garlic clove
  • 1 bay leaf
  • 150 g sunblush tomatoes, drained and chopped
  • 100 g low fat feta cheese, crumbled (Tesco own brand)
  • 6 spring onions, finely chopped
  • 1 red or yellow pepper, finely diced
  • 3 sticks celery, finely chopped
  • 2 tblsp chopped fresh parsley
  • dressing:
  • 2 tblsp red wine vinegar
  • 3 tblsp olive oil
  • 1 tblsp wholegrain mustard
  • 1 tsp honey
  • salt and pepper to taste

Method

  1. Place the lentils, stock and bay leaf in a pot. Bring to the boil then reduce to a simmer until the lentils are cooked through but still al denté. Remove the bay leaf.
  2. Mix up the dressing, taste and adjust the flavours. Pour over the still warm salad.
  3. Add all the vegetables, parsley, stir well and season to taste. Crumble over feta cheese and serve hot or cold.
  4. Will keep for 3 days in the fridge

Notes:

One portion (350g) contains 378 calories, 20.4g protein, 40.3g carbohydrates, 14.9g of fat and 9.1g of fibre





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