zoom Puy lentils, tomato & feta

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Puy lentils, tomato & feta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Puy lentils, tomato & feta

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    200g Pome Dei Moro tomatoes, halved
    3 tbsp extra virgin olive oil
    1 clove garlic, crushed
    1 tsp dried oregano
    200g Cooks' Ingredients Le Puy Lentils
    280g pack fine green beans, topped and tailed, halved
    1 tbsp red wine vinegar
    30g Waitrose Taggiasca Olives with Oregano
    100g feta, cubed

    Method

     

    1. Preheat the oven to 170°C, gas mark 3. Place the tomatoes in a roasting tin, scatter with 1 tbsp of the oil plus the garlic, oregano and seasoning. Roast for 25 - 30 minutes.

    2. Meanwhile, place the lentils in a pan with enough cold water to cover. Bring to the boil and simmer for 15 minutes until tender. Drain. Cook the beans in simmering water for 3 - 4 minutes, then drain and refresh under cold water. Pat dry with kitchen paper.

    3. Place the remaining oil, vinegar and seasoning in a bowl. Add the lentils, olives and tomatoes with any pan juices. Toss gently and serve scattered with the feta.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars