Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 250grams Puy lentils
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 100grams feta cheese
- 2tablespoons parsley, chopped
- 3tablespoons white wine vinegar
- 2teaspoons Dijon mustard
- 5tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 3
Put the lentils in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil and cook for 20—25 minutes until just cooked but not mushy. Drain and refresh in cold water, then drain again and transfer to a large salad bowl.
Step 2 of 3
Add the carrots and celery to the bowl with the lentils. Crumble in the feta and add the chopped parsley.
Step 3 of 3
Make the dressing by whisking the vinegar, mustard and oil. Add the dressing to the salad and stir to combine well. Season to taste with salt and pepper and serve immediately.
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