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Puy lentils, tomato & feta
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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
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.
Typical values per serving:
This recipe was first published in April 2012.