I thought I'd share a lentil salad that's very tasty and moreish. Goes down a treat as a lunch with nice bread, as a sturdy protein-rich accompaniment to a light main course/bbq veggies and has always gone down a treat when shared with friends! I usually make it in summer when the herbs are fresh and abundant, but it can be done in winter with stuff from the supermarket. All amounts are approximate as I mix and taste and judge by eye as I go on this one usually. When I make it next, I'll try measuring and amend this post as necessary.
Lentil, feta and herb salad
Ingredients
8 oz puy lentils
1-2 bay leaves
celery, 2-3 stalks
carrots, 1-2 medium
fine green beans beans, 8 oz
spring onions/red onions/lots of chives, 6 tbsp, chopped, approx
lots of fresh parsley (lg. bunch), 4-6 tbsp, chopped, approx
2 tsp lemon thyme leaves /extra lemon juice or lemon balm + a few stalks of thyme, leaves stripped off
1 tbsp chopped fresh mint
Juice of a lemon
4 tbsp good olive oil
nice salt and pepper
feta cheese - around 4 oz or so
Directions
1. Boil lentils with bayleaf in water until done. Usually around 40 mins.
2. Finely dice celery stalks and carrots. Prep and half french beans. Blanch the veggies i.e put them into a pot of boiling water until the water comes back to the boil - about a minute or two. Drain.
3. Allow everything to cool.Mix lentils and veggies in a bowl. Add the onion/chives, parsley, lemon thyme/thyme. Dress using olive oil and lemon juice - around 2-3 tbsp olive oil and juice of a lemon.
4. Season well and crumble over plenty of feta.
Number of Servings: 4
Nutritional Info
* Servings Per Recipe: 4
* Amount Per Serving
* Calories: 212.8
* Total Fat: 13.1 g
* Cholesterol: 25.2 mg
* Sodium: 352.1 mg
* Total Carbs: 15.9 g
* Dietary Fiber: 5.8 g
* Protein: 9.4 g
