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.
- 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
- 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.
- Drain lentils and toss with crumbled feta, the tomatoes, cucumber, olives, herbs and zest.
- 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.