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Vegetarian Lentil, Feta and Sundried Tomato Salad Recipe

Name: Vegetarian Lentil, Feta and Sundried Tomato Salad Recipe
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 1 cup or 200g green lentils, pre-soaked for at least 4 hours OR; 2 400g cans green lentils; 2 tbsp olive oil; 2 shallots, finely chopped; 4 cloves garlic, crushed; about 50g sun-dried tomato halves, soaked for at least 1 hour OR; about 100g sun-dried tomatoes in olive oil, drained; 200g sheep milk feta, crumbled OR; 200g goat milk feta, crumbled

Eaten warm or cold, this simple salad is a sure crowd-pleaser !

Posted by: michael
On: 04/11/2013

Cuisine

British

Time

15 - 30 mins

Skill Level

Newbie

Serves

Courses etc.

Lunch Box
Main Courses
Nibbles and Snacks
Side dishes
Starters

You will need

Ingredient	Add
1 cup or 200g green lentils, pre-soaked for at least 4 hours OR		More products
2 400g cans green lentils		More products
2 tbsp olive oil		More products
2 shallots, finely chopped		More products
4 cloves garlic, crushed		More products
about 50g sun-dried tomato halves, soaked for at least 1 hour OR		More products
about 100g sun-dried tomatoes in olive oil, drained		More products
200g sheep milk feta, crumbled OR	Awaiting stock	More products
200g goat milk feta, crumbled	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

If using dry pre-soaked green lentils, put them in a saucepan with 2 cups (500ml) water. Bring to the boil, lower the heat and cook gently for about 20 minutes or until the lentils are soft. Put aside.
If using canned lentils, simply rinse and drain them well and put aside.
In a medium size sauce pan, heat the olive oil. Add the shallots and cook, stirring continuously, until translucent.
Add the garlic, the drained lentils and the roughly chopped sun-dried tomatoes.
Stir-fry for a short time and top with crumbled feta cheese to serve.
Also delicious served at room temperature or cold.