225gm Puy lentils (green lentils)
1 clove garlic, peeled
1 bay leaf
4 tbsp olive oil
2 tbsp balsamic vinegar
1 clove garlic, crushed
½ tsp salt
½ tsp English mustard powder
300gm cherry tomatoes, sliced in half
3 tbsp fresh parsley, chopped
200gm feta cheese, crumbled
Salt and pepper, to taste
1. Cook the lentils, garlic and bay leaf with plenty of water for 30-40 minutes, or until the lentils are just soft.
2. Whisk the olive oil, balsamic vinegar, garlic, salt and mustard powder together in a small bowl, to make a dressing.
3. Drain the lentils and transfer to a warm serving dish. Stir in the tomatoes, parsley and dressing. Add the feta cheese, season to taste and serve.
Image courtesy: Shutterstock
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