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

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Ingredient Substitution Guide


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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