Crunchy lentil salad
Light Feta Cheese
Calorie controlled cooking spray
1 clove(s), crushed
Green or Brown Lentils, dry
75 g, we used puy lentils
Vegetable stock cube(s)
½ cube(s), prepare with 250ml hot water
¼ medium, use red, sliced finely
2 medium, peeled and grated coarsely
15 g, 2.5cm (1 inch) peeled and grated finely
½ medium, zest only
Sun Dried Tomatoes
30 g, chopped roughly
- Spray a large saucepan with the cooking spray and cook the garlic for 1 minute, then add the lentils and vegetable stock. Bring to the boil and cook according to the packet instructions or simmer for 20-25 minutes until the lentils are tender.
- Drain the lentils in a sieve and return to the pan. Stir in the spinach leaves then leave to cool for 10 minutes.
- Once the lentils are cool, stir in the red onion, carrots, ginger, sesame oil, orange zest, tomatoes and light feta. Season with black pepper and serve.