Puy lentil salad with feta, mint and tomatoes

Name: Puy lentil salad with feta, mint and tomatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 2
Cuisine: Mediterranean recipes
Ingredients: 1 red onion, chopped; 1 tbsp olive oil; 1 garlic clove, chopped; 200g Puy lentils, rinsed; Hot vegetable stock, enough to cover the lentils; Handful of feta, cubed; Handful of semi-dried tomatoes, chopped; 2-3 cherry tomatoes, quartered; 1 tbsp fresh basil and mint, chopped; A little grated lemon zest; A squeeze of lemon juice; Extra-virgin olive oil to serve

Published: 31 Jan 10
Updated: 18 Mar 24

Test kitchen approved

Looking to save money during the week? Dump the sandwich shop and try this tasty puy lentil salad for lunch instead.

We’ve got a similar recipe with beetroot too, if that’s more your thing.

Serves 2
30 minutes to make

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Ingredients

1 red onion, chopped
1 tbsp olive oil
1 garlic clove, chopped
200g Puy lentils, rinsed
Hot vegetable stock, enough to cover the lentils
Handful of feta, cubed
Handful of semi-dried tomatoes, chopped
2-3 cherry tomatoes, quartered
1 tbsp fresh basil and mint, chopped
A little grated lemon zest
A squeeze of lemon juice
Extra-virgin olive oil to serve

Method

In a pan, soften the red onion in the olive oil. Add the garlic clove and fry for 1 minute.
Add the Puy lentils, cover with the hot vegetable stock, bring to the boil and simmer until tender.
Drain, then stir in the feta, semi-dried tomatoes, cherry tomatoes, basil, mint and the lemon zest.
Season, add the lemon juice and drizzle with extra-virgin olive oil to serve.

Recipe from February 2010 Issue

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