Name: Puy Lentil, Tomato and Cheese Salad
Yield: Serves 6
Ingredients: 1 bay leaf; 200 g/7 oz/scant 1 cup Puy lentils, soaked for about; 250 g/9 oz cherry tomatoes, halved; 30 ml/2 tbsp chopped fresh oregano or marjoram; 1 red onion, chopped; 60 ml/4 tbsp extra virgin olive oil; 45 ml/3 tbsp chopped fresh flat leaf parsley; 3 hours in enough cold water to cover; 30–45 ml/2–3 tbsp lightly toasted pine nuts, to serve; 250 g/9 oz feta cheese, goat’s cheese or Caerphilly cheese, crumbled; salt and ground black pepper; chicory (Belgian endive) or frisée lettuce leaves and fresh herbs, to garnish

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

Cheese and lentils are a natural combination, and the small blue-green Puy lentils are perfect in this salad along with chunks of crumbly feta cheese.

Ingredients

200 g/7 oz/scant 1 cup Puy lentils, soaked for about
3

Method

Drain the lentils and place them in a large pan. Pour in plenty of cold water and add the onion and bay leaf. Bring to the boil, boil hard for 10 minutes, then lower the heat and simmer gently for 20 minutes.
Drain the lentils, discard the bay leaf and tip them into a bowl. Add salt and pepper to taste. Toss with the olive oil. Set aside to cool, then mix with the