lunch · vegetarian · gluten-free
French lentil salad with herbs and feta
Firm green lentils in a mustardy shallot vinaigrette with herbs and crumbled feta.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer the lentils with the bay leaf in plenty of water until tender but intact, 20–25 minutes. Drain.
-
2
Whisk shallot, vinegar, mustard, oil and salt.
-
3
Toss the warm lentils with the dressing, carrot and celery.
-
4
Cool, then add the herbs and feta.
