Preparation time: 25 minutes
Cooking time: 30 minutes
- 115gm/4oz dry lentils or 400g cooked green or brown lentils / or
1 400g tin, if using dry lentils rinse under the cold tap and remove
any small pieces of grit
- 2 celery sticks finely sliced
- 1 red pepper finely diced
- 1/8 cucumber finely diced
- 50g feta or goats cheese diced
For the dressing
- 1 tbps lemon juice
- 1 tbsp oil (use sunflower, olive, sesame or a mixture)
- 1 clove garlic, crushed
- 3 spring onions or ½ a red onion finely chopped
- black pepper
- If using dry lentils – Put lentils into a pan, cover with cold water and bring to the boil. Cover the pan and let them simmer for about half an hour. They should be soft but not bursting out of their skins. If using tinned lentils – drain off the liquid and set aside.
- Put all the dressing ingredients into a bowl and mix well. Stir in the warm lentils.
- Mix the rest of the ingredients in with the lentils. Taste and adjust the seasoning if necessary.
- Serve warm or cold.
Budget tips: In place of lentils use a tin of chickpeas, butterbeans or mixed beans. This recipe also works well with grains such cooked rice, cous cous, or bulgur wheat.
Storage: This dish will keep refrigerated in a sealed container for 3 days.
Swaps and additions: This dish can be made with many ingredients mixed and matched, try using grapes cut in half, olives, or cherry tomatoes. Spice up the dressing with ½ teaspoon of cumin, or mustard. Add fresh herbs such a coriander, parsley or mint. Make the dressing with lime or lemon juice with garlic and no oil.
Serving suggestions: Serve as a side dish, a lunch box filler or a picnic offering to share.