I’m a big fan of lentils, especially since I’ve been TTC. Lentils provide 90% of your recommended daily intake of folic acid, so BOOM chuck a few in your dishes!
Green lentils hold their shape pretty well so they are a good alternative to meat, or to add a bit of texture to salads. This delicious lentil and feta salad went down really well with the husband too (although the poor little sausage does ask where the meat is every time I make something vegetarian).
- 100g green lentils
- ½ tsp red wine vinegar
- 1 garlic clove, whole and peeled
- 1 bay leaf
- 4-5 peppercorns
- Pinch caster sugar
- 500ml vegetable stock
- ½ red onion, finely chopped
- 2 tomatoes, diced
- 1tbsp balsamic vinegar
- 200g feta cheese, cubed
- Small bunch fresh parsley, chopped
- Small bunch fresh mint, chopped
- 1 lemon
- 1 red bell pepper
- 1tbsp olive oil
- Salt and pepper
Heat the oven to 200°C.
Pour the vegetable stock, bay leaf, peppercorns, garlic, caster sugar, red wine vinegar and green lentils in a pan and simmer for 30 minutes, until the lentils soften.
Dice the red onion and place in a small bowl. Squeeze ¼ lemon over it to make it less pungent.
Meanwhile slice the red pepper. Coat with the olive oil and season, then roast in the oven for 15-20 minutes until soft and starting to char.
Drain the lentils and discard the bay leaf and garlic. In a large bowl mix together the tomatoes, red onion, herbs, feta cheese and lentils. Add the balsamic vinegar, juice from the remaining lemon and salt and pepper to taste and mix well.
Divide up between two bowls, leaving any excess liquid behind, then serve with the red pepper on top.