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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Simple and delicious! The feta cheese you'll need is the one in a jar with herby olive oil. If you can't find it, substitute regular olive oil for the jar oil. Ingredients:
225g dried puy lentils |
1 garlic clove, peeled |
1 bay leaf |
2tbs balsamic vinegar |
1 garlic clove, crushed |
1/2tsp salt |
1/2tsp english mustard powder |
300g tomatoes, diced and deseeded |
3tbs parsley |
200g feta cheese, in oil with herbs |
Directions:
1. In a saucepan, cover the lentils, garlic and bay leaf with plenty of water.
2. Cook for 30-40 minutes till lentils are soft, drain and discard garlic and bay leaf.
3. Meanwhile, drain off the cheese, reserving the lovely herby oil.
4. Whisk 4tbs oil, vinegar, mustard powder, crushed garlic and salt until smooth.
5. Mix lentils, tomatoes and parsley and arrange on serving plate. Top with feta and drizzle over vinaigrette.
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