Written for one request, published for everyone
Warm Puy Lentil Salad with Feta and Tomatoes
Puy lentils boiled until tender and tossed warm with mustard vinaigrette, cherry tomatoes, cucumber and feta.
- Total
- 35 min
- Hands on
- 15 min
- Serves
- 2
- Method
- hob
- Cuisine
- French
Per serving · estimated
- Energy
- 645 kcal
- Protein
- 27 g
- Fat
- 34 g
- Carbs
- 54 g

Method
Step 1 of 11
Rinse the lentils in a sieve under cold water.
Puy lentils

Step 2 of 11
Put the lentils and bay leaf in a saucepan, cover with plenty of cold water and bring to the boil.
Puy lentils
bay leaf

Step 3 of 11
Lower the heat and simmer for 22 minutes until the lentils are tender but still hold their shape.
Puy lentils

What ‘ready’ looks like Step 4 of 11
Whisk the mustard and vinegar in a large bowl, then pour in the olive oil in a thin stream to make a dressing.
Dijon mustard
red wine vinegar
olive oil

Step 5 of 11
Halve the cherry tomatoes.
cherry tomatoes

Step 6 of 11
Slice the cucumber into thin rounds.
cucumber

Step 7 of 11
Slice the red onion into thin half-moons.
red onion

Step 8 of 11
Chop the parsley.
flat-leaf parsley

Step 9 of 11
Drain the lentils well, discard the bay leaf and tip them warm into the dressing.
Puy lentils
bay leaf

Step 10 of 11
Fold in the tomatoes, cucumber, onion and parsley and season with salt, pepper and the lemon juice.
cherry tomatoes
cucumber
red onion
flat-leaf parsley
salt
black pepper
lemon
Step 11 of 11
Crumble the feta over the top and serve while still warm.
feta

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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.