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.

The high protein content in lentils makes them an excellent meat substitute.
Older lentils will take longer to cook because they have lost more moisture. Do not mix newly-purchased lentils with old ones. They will cook unevenly.
Salt added to the cooking water will toughen the beans. Add salt once the lentils are completely cooked.
If your recipe calls for a lentil that will retain its shape when done, common brown lentils are the usual choice. Brown lentils still have their seed coat and have not been split. Most red, yellow, and orange lentils tend to disintegrate with long cooking because the hulls have been removed. Slightly sweet in flavor, these are best reserved for pureed soups or stew thickeners.

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.


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