Warm Lentil and Carrot Salad with Feta

Method

1. Step 1 of 10

   Rinse the lentils in a sieve.

   • green lentils

   

2. Step 2 of 10

   Put the lentils and bay leaf in a saucepan, cover with plenty of cold water and bring to the boil.

   • green lentils
   • bay leaf

   

3. Step 3 of 10

   Simmer for 22 minutes until tender but still firm at the centre.

   22 min

   22

4. Step 4 of 10

   Meanwhile peel the carrots and cut them into fine matchsticks.

   • carrots

   

5. Step 5 of 10

   Toast the walnuts in a dry pan over low heat for 3 minutes, then chop them roughly.

   • walnuts
   3 min

   

6. Step 6 of 10

   Whisk the mustard, vinegar, honey and olive oil to a smooth dressing and season.

   • Dijon mustard
   • red wine vinegar
   • honey
   • olive oil
   • salt
   • black pepper

   

7. Step 7 of 10

   Slice the spring onions thinly and chop the parsley.

   • spring onions
   • flat-leaf parsley

   

8. Step 8 of 10

   Drain the lentils, discard the bay leaf and tip them into a bowl while hot.

   • green lentils
   • bay leaf

   

9. Step 9 of 10

   Toss the warm lentils with the dressing, carrot matchsticks, spring onion and parsley.

   • green lentils
   • Dijon mustard
   • carrots
   • spring onions
   • flat-leaf parsley

10. Step 10 of 10

    Crumble the feta over the top, scatter on the walnuts and serve warm.

    • feta
    • walnuts