Cook and Scale
Green Lentil & Feta Salad
4 servings · 40 min total
Nutty green lentils tossed with tomato, cucumber and salty feta in a mustard vinaigrette. A filling, protein-rich lunch that keeps well.
Ingredients
- 200 g green lentils
- 6 dl water
- 200 g cherry tomato, halved
- 1 cucumber, diced
- 1 red onion, finely chopped
- 120 g feta, crumbled
- 20 g fresh parsley, chopped
- 5 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- salt to taste
- black pepper to taste
Contains: Milk, Mustard, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the lentils — Rinse the green lentils and simmer in the water for 25 minutes until tender but still holding their shape. Drain well and leave to cool.
- 2.
Combine the salad — In a large bowl, combine the cooled lentils with the cherry tomatoes, cucumber, red onion, and parsley.
- 3.
Dress and top with feta — Whisk the olive oil, red wine vinegar, and dijon mustard with salt and pepper. Pour over the salad, toss well, then crumble over the feta and serve.