Puy Lentils with Feta & Roasted Tomatoes
The recipe is taken from The Midlife Kitchen by Mimi Spencer & Sam Rice.
Lentils are packed with beneficial fibre, protein, minerals and vitamins. They’re also low in calories and contain virtually no fat. And they taste great.
If, like me you love lentils, this quick and easy recipe will soon become a firm favourite as a side dish or starter. All the ingredients are readily available so it shouldn’t be a hassle to make.
This would also be a great recipe for a summer meze or for adding to a buffet-style meal. A real winner on taste, this is a recipe you will return to many times.
I usually prepare this ahead of time and leave the flavours to soak into the lentils. (I think I may have to go and make this recipe again now – it’s making me hungry just remembering how lovely the flavours are.)
Ingredients and preparation – serves 4
250g pouch ready-cooked puy lentils
Sea salt flakes and freshly ground black pepper
20 cherry tomatoes on the vine
1 tsp olive oil
1 tbsp apple cider vinegar
1 garlic clove – finely chopped
1 small red onion – finely diced
1 tsp runny honey
1 tbsp extra virgin olive oil
60g feta cheese – crumbled (if anyone has a cow’s milk allergy make sure the feta you use is made from sheep’s and/or goat’s milk)
1 tbsp lemon juice
A handful of chopped mint leaves
- Preheat the oven to 170ºC/Gas mark 3½
- Place the tomatoes in a small baking tin and drizzle with the olive oil, season with salt and pepper and bake for 15 minutes until blistered and soft
- Meanwhile, put the remaining ingredients into a serving bowl with the lentils and mix well
- Add the roasted tomatoes and juices from the tin
- Stir through and serve (or leave to stand so that the flavours develop)