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Le Chaudron recipe
Salade lentilles feta
Lentil feta salad
⏱ 40 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)green Puy lentils
200 g (7 oz)crumbled feta
200 g (7 oz)cherry tomatoes
1/2cucumber
1red onion
2 tbspvirgin olive oil
1 tbspbalsamic vinegar
1 tbspchopped mint
1 tbspflat-leaf parsley, chopped
- 300 g (11 oz) green Puy lentils
- 200 g (7 oz) crumbled feta
- 200 g (7 oz) cherry tomatoes
- 1/2 cucumber
- 1 red onion
- 2 tbsp virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp chopped mint
- 1 tbsp flat-leaf parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the green lentils in cold water. Put them in a saucepan and cover with cold water (3 times their volume).
- Bring to a boil without salt (salting early toughens lentils). Simmer 25 minutes.
- The lentils should be tender but whole. Salt at the end, drain and let cool 10 minutes.
- Meanwhile, dice the cucumber, skin on. Halve the cherry tomatoes.
- Slice the red onion very thinly. Soak 5 minutes in cold water to tame the bite.
- Make the dressing: mix the balsamic vinegar, salt and pepper, then whisk in the olive oil.
- In a bowl, combine the warm lentils, cucumber, tomatoes and drained onion.
- Add the dressing and toss gently. Crumble the feta on top and sprinkle with the herbs.
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