This delicious salad mixes the substantial bite of puy lentils with bright juicy tomatoes, fresh basil leaves and sharp feta cheese. Packed full of goodness puy lentils are a source of fibre, iron and a real protein powerhouse. I love this salad for lunch as it allows for slow releasing energy to get me through a busy afternoon. Lentils also offer an iron boost for vegetarians and the tomatoes contain vitamin C which helps boost the the amount of iron that is absorbed into the body.
Serves: 2 (or 4 as a side)
Prep time: approx. 15 minutes
Cooking time: 25 minutes
Gluten free, Dairy free option, Vegan Option
175g (3/4 cup) uncooked puy lentils
1 tablespoon reduced salt vegetable boullion (I use Marigold) or 1 vegetable stock cube
3 ripe tomatoes, chopped small or 12 cherry tomatoes, cut into quarters
1 small red onion, peeled and chopped finely
100g (3.5 ounces) feta, crumbled
Small handful of fresh basil leaves, roughly chopped
3 tbsp extra virgin olive oil
1 tablespoon French mustard
1 tablespoon balsamic vinegar
Sea salt and black pepper to taste
Juice of 1 lime 1 tablespoon in the dressing and the other 1/2 of lime to squeeze over the lime wedges
1 avocado peeled, stoned and cut into quarters
- Cook the lentils in 2 cups of water with 1 tbsp Marigold vegetable bouillon according to packet instructions, approximately 20-25 minutes, until cooked but al dente. Drain any excess water and leave to cool to room temperature.
- In a medium/large mixing bowl, place the lentils, chopped tomatoes, onion, feta and 2 tablespoons of the basil leaves.
- To make the dressing, whisk all the ingredients together well in a mug or small bowl.
- Drizzle the dressing over the salad and toss together well.
- Serve with the avocado quarters and a squeeze of lime.