Photo of Crunchy lentil salad by WW

Crunchy lentil salad

5 - 8
PersonalPoints™ per serving
Total Time
45 min
10 min
25 min
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.


Light Feta Cheese

75 g

Calorie controlled cooking spray

4 spray(s)


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


80 g


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 teaspoons


½ medium, zest only

Sun Dried Tomatoes

30 g, chopped roughly

Black pepper

1 pinch


  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.