Warm Lentil and Feta Salad
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 4hrs 20mins
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- Serves
- 4
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- Calories
- 531
This hearty lentil salad combines the zesty and fresh flavors of balsamic and mint with slow cooked lentils, tomatoes and sweet peppers. Served cold sprinkled with feta, this would make a tasty light dinner or filling lunch.
recipe updated Feb 7, 2020
Ingredients
-
- Puy lentils
- 150 g
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- Onion
- 1
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- Red bell pepper
- 1 ½
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- Water
- 600 ml
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- Feta cheese
- 140 g
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- Pita bread
- as needed
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- Cherry tomatoes
- 200 g
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- Tomato paste
- 2 tablespoons
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- Fresh thyme
- 2 sprigs
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- Salt & pepper
- as needed
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- Olive oil
- 4 tablespoons
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- Balsamic vinegar
- 2 tablespoons
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- Watercress
- 220 g
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- Mint leaves
- as needed
Tools
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Wooden spoon
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Slow cooker
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Slow cooker bowl
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Large serving bowl
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Medium bowl
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Small bowl
Step preview
- Add puy lentils, onion, red bell pepper and cherry tomatoes to a clean slow cooker bowl
- Add water, tomato paste and fresh thyme to a clean medium bowl
- Add salt & pepper to the medium bowl generously
- Mix
- Retrieve slow cooker bowl
- Pour content of medium bowl into slow cooker bowl and cover
- Cook in slow cooker until tender - 4 hr, high heat
- Add olive oil, balsamic vinegar and watercress to a clean small bowl
- Toss gently
- Spoon content of slow cooker bowl into 4 large serving bowls
- Arrange salad in 4 large serving bowls
- Arrange feta cheese in the large serving bowls
- Garnish with mint leaves
- Add red bell pepper to the large serving bowls
- Serve with pita bread
- Serve immediately