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Warm Spiced Puy Lentil Salad with Whipped Feta
Warm puy lentils tossed with toasted cumin and coriander, served with whipped feta from feta and Greek yogurt.
- 120 g Puy lentils (dry)
- ½ medium Red onion
- 100 g Cucumber
- 150 g Cherry tomatoes
- 100 g Feta cheese
- 50 g Plain Greek yogurt (0% fat)
- 15 g Fresh parsley
- 10 g Fresh mint
- 20 ml Lemon juice
- ½ tsp Ground Cumin
- ½ tsp Coriander powder
- 20 ml Olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Cook the puy lentils according to package instructions (usually simmered in water until tender, about 20-25 minutes). Drain well and set aside.
- Step 2
While lentils cook, prepare the whipped feta. In a small food processor or using a fork, blend the feta cheese with the Greek yogurt, 10ml of olive oil, and a pinch of black pepper until smooth and creamy. Set aside.
- Step 3
Finely dice the red onion. Halve the cherry tomatoes and dice the cucumber.
- Step 4
In a small, dry frying pan, gently toast the ground cumin and coriander powder over low heat for 30 seconds until fragrant. Remove from heat.
- Step 5
In a large bowl, combine the warm, drained lentils with the toasted spices, remaining 10ml olive oil, and lemon juice. Season lightly with salt and pepper.
- Step 6
Add the diced red onion, cucumber, and cherry tomatoes to the seasoned lentils. Toss gently to combine. This forms the warm base of the salad.
- Step 7
Chop the parsley and mint finely.
- Step 8
To serve, spread the whipped feta mixture across the bottom of two shallow bowls. Spoon the warm lentil and vegetable mixture over the top. Garnish generously with the fresh parsley and mint.
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