Delicious warm or cold – serves 2
120g green lentils
1 tbsp oil
1 onion – red or white
1 medium carrot
1 celery stick
Handful of dried cranberries
1 garlic clove
1 handful of fresh parsley
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1 tbsp white wine or cider vinegar
Salt and pepper
2 tbsp feta cheese (optional)
Follow the packet instructions and cook the green lentils.
While the lentils are cooking, peel and finely dice the carrot. Finely dice the courgette, celery and onion.
In a frying pan heat the oil. Add the carrot, celery, courgette and onion. Saute over a very low heat until soft, approximately 20 minutes.
To make the salad dressing, peel and put the garlic through a garlic press. Finely chop the parsley. Add them to a bowl along with the balsamic vinegar, olive oil and white wine or cider vinegar. Season and mix well.
Once the lentils are cook, drain and add to a large bowl. Add the cooked sauteed vegetables and salad dressing and thoroughly mix. Serve in bowls topped with crumbled feta cheese.
- Use a leek instead of the onion.
- Use as a side dish to accompany salmon or chicken.
- Use puy lentils instead of green.
- Make the day before and take to work for nutritious healthy lunch.