Crunchy lentil salad
5
Points®
Total time: 45 min • Prep: 10 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
Puy lentils are known for their slate green colour and wonderful peppery flavour. They are ideal for this salad as they hold their shape during cooking, however you could also use green or brown lentils instead.
Ingredients
Light feta cheese
75 g
Calorie controlled cooking spray
4 spray(s)
Garlic
1 clove(s), crushed
Green or Brown Lentils, dry
75 g, we used puy lentils
Vegetable stock cube
½ cube(s), prepare with 250ml hot water
Spinach
80 g
Onion
¼ medium, use red, sliced finely
Carrots, raw
2 medium, peeled and grated coarsely
Root Ginger
15 g, 2.5cm (1 inch) peeled and grated finely
Sesame Oil
1 teaspoon(s)
Orange
½ medium, zest only
Sun Dried Tomatoes
30 g, chopped roughly
Black pepper
1 pinch
Instructions
1
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.
2
Drain the lentils in a sieve and return to the pan. Stir in the spinach leaves then leave to cool for 10 minutes.
3
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.
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