Warm Lentil and Feta Salad

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    4hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    963

This hearty lentil salad is combines the zesty and fresh flavors of balsamic and mint with slow cooked lentils, tomatoes and sweet peppers. Served cold sprinkled with feta, this would make a tasty light dinner or filling lunch.

recipe updated May 10, 2019

Ingredients

  • Puy lentils icon
    Puy lentils
    151g
  • Onion icon
    Onion
    140g
  • Red bell pepper icon
    Red bell pepper
    225g
  • Cherry tomatoes icon
    Cherry tomatoes
    202g
  • Water icon
    Water
    600ml
  • Tomato paste icon
    Tomato paste
    33g
  • Fresh thyme icon
    Fresh thyme
    about 2 sprigs
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Olive oil icon
    Olive oil
    59ml
  • Balsamic vinegar icon
    Balsamic vinegar
    30ml
  • Watercress icon
    Watercress
    222g
  • Feta cheese icon
    Feta cheese
    142g
  • Mint icon
    Mint
    as needed
  • Pita bread icon
    Pita bread
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Slow cooker
  • kCook icon Slow cooker bowl
  • kCook icon Large serving bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl

Step preview

  1. Prep and set aside puy lentils: rinsed & drained
  2. Prep and set aside onion: chopped
  3. Prep and set aside red bell pepper: cored, seeded & sliced
  4. Prep and set aside water: boiling
  5. Prep and set aside feta cheese: crumbled
  6. Prep and set aside red bell pepper: cored, seeded & sliced
  7. Prep and set aside pita bread: warm
  8. Get a clean slow cooker bowl
  9. Add prepared puy lentils
  10. Add prepared onion
  11. Add prepared red bell pepper
  12. Add cherry tomatoes
  13. Get a clean medium bowl
  14. Add prepared water
  15. Add tomato paste
  16. Add fresh thyme
  17. Add salt & pepper generously
  18. Mix
  19. Retrieve slow cooker bowl
  20. Pour content of medium bowl into slow cooker bowl and cover
  21. Cook in slow cooker until tender - 4 hr, high heat
  22. Get a clean small bowl
  23. Add olive oil
  24. Add balsamic vinegar
  25. Add watercress
  26. Toss gently
  27. Spoon content of slow cooker bowl into 4 large serving bowls
  28. Arrange salad in 4 large serving bowls
  29. Arrange prepared feta cheese
  30. Garnish with mint
  31. Add prepared red bell pepper
  32. Serve prepared pita bread
  33. Serve immediately
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