Puy lentil salad with mozzarella

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olive magazine

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Recipe by olive magazine

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1. Cook the lentils in simmering water for 20 minutes. Drain. Meanwhile, soak the red onion in half the lemon juice for 5 minutes. Once the lentils are cooked, add the drained onion, remaining lemon juice, peppers and tomatoes.
2. Stir through the mozzarella and basil, season and dress with olive oil. Arrange some salad leaves on each plate and spoon some lentil salad into the centre.

Per serving

505 kcalories, protein 27.6g, carbohydrate 37.3g, fat 28.3 g, saturated fat 9.8g, fibre 6.8g, salt 1.77 g

Latest comments and suggestions

• KirstyMc

  14 April 2009

  KirstyMc rated and commented on this recipe

  

  Made this for an Easter starter - the ingredients stated for 4 would serve 8 as a starter. I replaced the roasted red peppers with finely sliced Peppadew peppers (mild variety) - mine came from Morrisons - they add a nice, sweet chilli tang to the salad which works well with the mild & creamy mozzarella.

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• TheEdda

  31 May 2009

  TheEdda rated and commented on this recipe

  

  This is a really tasty salad! You can keep the costs down a bit by roasting the peppers yourself. Three will probably do it for four people; just cut out the core and membranes, brush with olive oil, and put them in an oven (highest setting) for about 15-20 minutes. (You can do something similar for the tomatoes. Put them in about five minutes before the peppers are due to come out and they'll be fine.)

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Ingredients

• 225g Puy lentils
• 1 red onion , finely sliced
• 2 lemons , juiced
• 150g roasted red peppers , sliced, from the deli or a jar
• 16 semi-dried SunBlush tomatoes
• 2 large balls mozzarella , ripped into pieces or 2 tubs of bocconcini
• a bunch of basil
• extra-virgin olive oil
• 4 handfuls of mixed green leaves

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 225g Puy lentils
• 1 red onion , finely sliced
• 2 lemons , juiced
• 150g roasted red peppers , sliced, from the deli or a jar
• 16 semi-dried SunBlush tomatoes
• 2 large balls mozzarella , ripped into pieces or 2 tubs of bocconcini
• a bunch of basil
• extra-virgin olive oil
• 4 handfuls of mixed green leaves

Per serving

505 kcalories, protein 27.6g, carbohydrate 37.3g, fat 28.3 g, saturated fat 9.8g, fibre 6.8g, salt 1.77 g

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