This is a lovely salad inspired by Sophie Dahls cookbook “From season to season”.
Great as main dish or side dish to for example fish.
Other choices include French lentils which are olive-green and slate-colored. These will cook up the firmest. Persian green lentils will turn brown as they cook and become nice and tender while still retaining their shape. Considered the most flavorful (and most expensive) are the French Puy lentils, which also retain their shape.
This serves about 4.
What you need:
* 250 g lentils (I prefer to use lentils that will keep their shape. Puy lentils are a good choice here)
* 8-10 cherry tomatoes, chopped
* 2 celery sticks, chopped
* 200 g feta, crumbled
* A handful of fresh mint, chopped
* 4 tbsp olive oil
* 1 tsp white wine vinegar
* 2 tsp Dijon mustard
* 1 shallot, peeled and finely chopped
What you do:
Place the lentils in a pan, add water to cover and simmer over a low heat for 20 minutes. Drain. In a serving bowl, mix the lentils, tomatoes, celery and feta. To make the dressing, whisk all the ingredients together, dress the salad and toss with the mint.