Puy lentils with mint and feta

As I embark on project boombalardy I have been cooking a lot more with lentils and loving it. This was something I just made up as part of the Festival of Jasper on the weekend which was simply sensational.

Puy lentils with mint and feta

  • 1 cup puy lentils
  • 200g feta
  • 1 punnet cherry tomatoes
  • 1 lebanese cucumber, quartered and cut into chunks
  • 1/2 cup (or so) kalamata olives
  • 2-4 sprigs mint, finely chopped
  • 2-3 sprigs flat-leaf parsley, finely chopped
  • 1 lime, zest finely grated and juiced
  • 2 tsp olive oil
  • sea salt and freshly cracked pepper
  1. Combine the lentils with 1 1/2 cups water (or stock), bring to the boil and then simmer gently for 15-20 minutes or until most of the liquid has been absorbed and lentils are al dente. For want of a better expression.
  2. Drain lentils and toss with crumbled feta, the tomatoes, cucumber, olives, herbs and zest.
  3. Squeeze over lime juice and the olive oil and season.

Naturally, if you’re not watching your fat intake with the intensity of the best British train-watcher, you could pour over a few good lugs and a bit more lime juice, but this was very tasty all the same.

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