Puy Lentil Salad With Feta Cheese Food

PUY LENTIL, SPICED ROAST CARROT & FETA SALAD

Puy lentil, spiced roast carrot & feta salad image

High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?

Provided by Good Food team

Time 40m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
1 tbsp cumin seeds
500g carrots , peeled, halved and cut into batons
1 tbsp clear honey
250g pouch cooked Puy lentils (or canned, drained and rinsed)
1 red onion , finely sliced
½ lemon , juiced
large handful mint leaves, roughly chopped
100g lamb's lettuce
85g feta cheese , crumbled

Steps:

Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.

Nutrition Facts : Calories 272 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium

PUY LENTIL SALAD

Puy Lentil Salad image

I love Puy lentils - they're nutty tasting with a lovely texture. If you can't get Puy lentils, brown or green work equally well. This salad is a great, healthy accompaniment to a meal, or as a dish in it's own right. The recipe is from Stephanie Alexander's original edition of the cook's companion. I've adapted it slightly.

Provided by amanda l b

Categories Lentil

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

200 g puy lentils, soaked
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 cup flat leaf parsley, chopped
1/3 cup chopped red capsicum
1 tablespoon red onion, finely chopped
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1 teaspoon pepper, freshly ground

Steps:

Wash the lentils thoroughly and then soak in plenty of water for 2 hours. Drain and reserve 3/4 cup of the liquid.
Heat the olive oil in a saucepan and saute the onion until golden.
Add the garlic and cook for a furtehr minute.
Add the lentils, salt and reserved water and cook over a low heat for 20-25 minutes - stirring frequently - until the liquid has evaporated. The lentils should still be firm.
Tip the lentils into a serving bowl. Toss through the capsicum, red onion, parsely, extra virgin olive oil and vinegar. Grind on pepper to taste.

Nutrition Facts : Calories 136.6, Fat 7.1, SaturatedFat 1, Sodium 588.7, Carbohydrate 14, Fiber 5, Sugar 2.4, Protein 5.2

OTTOLENGHI'S LENTIL SALAD WITH HERBS

Ottolenghi's Lentil Salad with Herbs image

A light and delicious lentil salad with fresh herbs and Feta.

Provided by Lisa

Categories Salad

Time 30m

Number Of Ingredients 9

Ingredients

1 ½ cups dried brown, green, Le Puy or Castellucio lentils (Ottolenghi prefers Castelluccio lentils), rinsed and picked over.
1 small red onion, peeled, halved and very thinly sliced
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
1 large garlic clove, finely minced or pressed through a garlic press
2 teaspoons kosher salt or more, to taste
Fresh ground black pepper, to taste
3-4 tablespoons finely chopped fresh herbs such as chives, tarragon, mint or parsley. Choose 2-3 different herbs for enhanced depth of flavor.
4 ounces feta cheese, cut into small cubes or crumbled

Steps:

In a small bowl toss sliced onion with vinegar and sprinkle with a pinch of salt. Set aside while you cook the lentils. (soaking will soften the onions and mellow their flavor)
Bring 6 cups water to a boil in a medium saucepan. Add the lentils, reduce heat to a simmer and cook, partially covered, for 18-22 minutes or until lentils are cooked but not mushy. Check for doneness starting at 18 minutes. Drain and transfer lentils to a large bowl. While lentils are hot, toss with the olive oil (4 tablespoons), onions with their vinegar, garlic, 1 teaspoon of salt and black pepper, to taste. Stir and season with additional salt, if needed. (Salad can be made ahead to this point. See notes, below)
Allow lentils to cool to room temperature and toss with herbs and feta. Serve at room temperature.

Nutrition Facts : Calories 340 calories, Sugar 2.5 g, Sodium 594.4 mg, Fat 14 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 40.1 g, Fiber 5.9 g, Protein 16.2 g, Cholesterol 16.8 mg

DELICIOUS GREEK LENTIL SALAD RECIPE WITH FETA CHEESE (FAKES SALATA)

Delicious Greek Lentil Salad Recipe with Feta cheese (Fakes Salata) image

An absolutely delicious and super healthy Greek lentil salad recipe with feta cheese and fresh vegetables. Whether eaten as a snack, side or light vegetarian meal, this super easy feta lentil salad recipe never fails to impress!

Provided by Eli K. Giannopoulos

Categories Salad

Time 30m

Number Of Ingredients 14

Ingredients

400g brown lentils, picked and rinsed (14 oz.)
1 bay leaf
2-3 peppers (red, orange, yellow), roasted and sliced
250g feta cheese, crumbled (9 oz.)
10 cherry tomatoes, cut in half or 1 juicy tomato, cut in cubes
1 red onion, chopped
a handful fresh parsley (or dill), chopped
a handful fresh mint, chopped
10 kalamata olives, pitted and sliced
salt and freshly ground pepper
6 tbsps extra virgin olive oil
6 tbsps red wine vinegar
1 clove of garlic, minced
a pinch of sweet paprika

Steps:

To prepare this Greek style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. For this Greek lentil feta salad recipe the lentils should be cooked, but still retain a slight tooth. Keep in mind that different varieties of lentils cook at different times, so have a taste after 15 minutes and be careful not to overcook them!
In the meantime prepare the vegetables. For this Greek feta lentil salad recipe, you could use the peppers raw, cut into little cubes or roasted. Roasting the peppers, until slightly soft, will give extra flavour. To roast the peppers, cut them in half crosswise and place on a baking tray, lined with parchment pepper. Drizzle with a little olive oil and season with salt. Bake in preheated oven at 200-220C for about 20 minutes, or until softened.
To prepare the dressing for this Greek lentil salad recipe, add all the ingredients in a bowl and whisk to combine.
When the lentils are cooked, drain them in a colander and place under cold running water to stop the cooking process. Once cooled slightly place lentils in a large serving bowl and toss with dressing. Add the chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers (sliced) and blend. Wait to add the fresh herbs just before serving. Enjoy!