WHAT TO EAT TONIGHT

Warming lentil and sun-dried tomato salad

Served hot and thoroughly hearty, this is salad for the winter months

Posted

Added on

Served hot and thoroughly hearty, this is salad for the winter months

Posted

  • SERVES 2
  • PREPARATION TIME 10 minutes
  • COOKING TIME 25 minutes
  • 1 tbsp olive oil
  • 160g puy lentils, rinsed
  • 80g sun-dried tomatoes in olive oil, drained
  • Handful of mint leaves, chopped
  • Sea salt and freshly ground black pepper
  • 1 small red onion, thinly sliced
  • 60g frozen peas
  • 1 tbsp balsamic vinegar
  • Small handful of crumbled feta (optional)
  1. Heat the olive oil in a pan over a medium heat, add the sliced onion, with a pinch of salt to help them break down, and sauté for five to seven minutes until softened.
  2. Add the lentils to the pan and then cover them with boiling water. Bring to the boil, add a lid, then reduce to a low simmer and cook for 15 to 20 minutes until al dente. (If you are using pre-cooked lentils, simply add the lentils to the softened onions and continue with the following step.)
  3. Remove the lid, add the frozen peas and cook for two minutes to allow them to thaw, then add the sun-dried tomatoes. If at this stage there is still excess water in the pan, drain it off then return to the heat.
  4. Add the balsamic vinegar and season to taste with salt and pepper. Finally, stir through the mint, reserving some to garnish. Scatter the feta cheese, if using, and remaining chopped mint over the top.

RECIPE EXTRACTED FROM RE-NOURISH: A SIMPLE WAY TO EAT WELL

RECIPE EXTRACTED FROM RE-NOURISH: A SIMPLE WAY TO EAT WELL

Re-Nourish: A Simple Way to Eat Well by Rhiannon Lambert

Published by Yellow Kite

£ 18.99

BUY
Tagged in:
Lentils
Salad
Vegetarian

Tap below to add
the-pool.com to your homescreen

Close