Greek-style lentils with crumbled fetaPosted on: 04 September 2019 by 50connect editorial
A fitting post-summer ode to sunny holidays that is high in fibre and rich in lycopene, folate, potassium and vitamins C and K all folded together with tangy nuggets of crumbled feta.
This vegetarian recipe is based on the traditional Greek salad with feta cheese, but lentils and green beans are added to make a substantial and nutritional vegetarian meal.
Lentils have been a part of the human diet for thousands of years and have been found in the tombs of the Egyptian pharaohs. Lentils protect the body form heart disease and heart attacks because they lower blood fat levels and help stop the arteries hardening. They contain iron which is good for the blood, chlorine which promotes natural weight control and the Vitamin B1, B2 and B3, which protect the body from digestive problems.
- 150g (6oz) Puzy lentils
- 200g (8oz) Green beans
- 1 Clove of garlic, peeled
- 1 Small red onion
- 1 Cucumber
- 200g Cherry tomatoes
- 1 Red pepper
- 1 Green pepper
- 3 tbsp Extra virgin olive oil
- 1 tbsp Lemon juice
- 1 Bunch fresh mint, chopped
- 200g (1 pack) Feta cheese
- Salt and freshly ground black pepper
Place the lentils in a large pan of boiling water. Cook for 15-20 minutes until they are just firm. Drain and season.
Steam the green beans for 3-4 minutes until they are just cooked. (You can place the green beans in a metal colander and place over the pan of boiling lentils to steam them). Once steamed run cold water over to stop them becoming limp.
Cut the clove of garlic in half length wise. Rub the inside of your salad bowl with it and then discard. This adds a subtle but not overpowering flavour to the salad.
Finely slice the red onion and add to the bowl. Chop the cucumber and peppers into bite sized pieces and add to the bowl along with the cherry tomatoes.
Add the lentils and green beans and mix thoroughly. You can leave the salad at this stage until you are ready to serve.
Make the dressing by combining the olive oil and lemon juice. Season well. When ready to serve, scatter the chopped mint over the salad, top with crumbled the feta cheese and pour over the dressing.
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