Lentil, tomato and goat’s cheese salad
- July 2015
- Serves 4
- Hands-on time 10 min, simmering time 25 min
A filling salad recipe made with puy lentils, goat’s cheese and tomatoes. The best thing is that all the ingredients can be bought for under £5.
- Vegetarian recipes
- 19.6g (8.1g saturated)
- 35.8g (6.5g sugars)
- 250g puy lentils
- 4 large tomatoes
- 1 red or white onion
- Large bunch fresh basil
- 2½ tbsp sherry vinegar
- 3 tbsp olive oil
- 150g goat’s cheese
- Bring a large saucepan of water to the boil. Add the lentils and simmer for 25-30 minutes until tender but still with some bite.
- Meanwhile, roughly chop the tomatoes and put them in a large bowl with all their juices. Finely chop the onion, then add to the tomatoes. Roughly tear half the basil leaves and add to the mixture, then use your hands to squeeze everything together and release the juices. Mix in the sherry vinegar and oil with a spoon, then season with salt and pepper.
- When the lentils are cooked, drain and rinse under cold water until they’re just warm. Stir through the tomato mixture, then transfer to a large serving plate. Crumble over the goat’s cheese and scatter with the remaining basil leaves. Taste, season and serve.
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