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Lisa Riley's Lentil, Feta and Tomato Salad

Servings: 4

Servings: 4
Ingredients
  • 250g puy lentils
  • 1 red onion, thinly sliced
  • 4 large tomatoes, diced
  • 25g fresh flat-leaf parsley, chopped
  • 100g feta, crumbled
  • 1 tablespoon chilli flakes
  • Sea salt and freshly ground black pepper
  •  
  • For the Dressing
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons olive oil
  • 1½ tablespoons lazy garlic
  • ½ teaspoon ground cumin
Steps
  1. Rinse the lentils under cold running water and then place in a large pan of water on the hob over a medium-high heat.  Once the lentils begin to simmer, reduce the heat slighly and cook for 25 minutes or until they are tender.  Drain and rinse under cold water.
  2. Add the onion, tomatoes, parsley and feta to the cooked lentils and toss to combine.
  3. To make the dressing, place all the ingredients in a bowl and whisk well.
  4. Add the dressing to the salad along with some seasoning.  Add chilli flakes, if you want some heat and mix well.
Notes
  • Lisa Riley page 168
  • Per serving 349 cals / 20 g protein / 12g fat (4g saturates) / 35g carbs (6g total sugars) / 10 fibre
 

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