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Balsamic feta & mint puy lentils on a plate

Balsamic feta & mint puy lentils

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 2

Make this vibrant, wholesome balsamic feta and mint puy lentils in just five minutes – no hob or oven required! It's a nutritious, speedy meal for two

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal448
fat20g
saturates6g
carbs37g
sugars10g
high infibre15g
protein24g
salt0.8g
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Ingredients

  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • ½ small bunch of mint, finely chopped, plus extra leaves to serve
  • 55g feta, cut into cubes
  • 200g frozen peas
  • 200g cooked puy lentils
  • 200g radishes, finely sliced

Method

  • STEP 1

    Whisk 1 tbsp of the olive oil with 1 tbsp of the balsamic vinegar and half the chopped mint. Stir in the feta, then set aside.

  • STEP 2

    Put the kettle on to boil. Tip the peas into a large heatproof bowl, pour over enough boiling water to defrost them, then drain and return to the bowl. Put the lentils in a fine mesh sieve, pour over some boiling water to warm them, then drain and tip into the bowl with the peas.

  • STEP 3

    Add the radishes and toss together with the remaining oil, vinegar and mint. Divide between bowls and top with the marinated feta. Grind over some black pepper, if you like.

Goes well with

Recipe from Good Food magazine, July 2021

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