I had a version of this fabulous salad at the cafe in our office building the other day. I got myself into a right tizzy, having lost a good few hours work when my computer flaked out, and suddenly realized I was absolutely starving. The vegetarian fare can be a mixed bag at the cafe, sometimes theres a few wholesome salads to choose from and other times it’s limited to a cheese panini. Wanting to avoid further disappointment, I had settled on the thought of having the cheese panini for lunch. So imagine my delight when I walked in and saw this salad behind the glass cabinet.
It was as tasty as it looked: hearty, earthy lentils and crunchy spinach with a yummy curry dressing, topped with crumbly feta and tangy red sun-dried tomatoes. The day had redeemed itself. I felt good again. And I felt just as good when I tried to make my own version of this salad today. I think it’s just as tasty. Enjoy!
Puy Lentil, Tomato & Feta Salad Recipe
1½ cups puy lentils / french green lentils, rinsed
8 cups water
½ cup sun-dried tomatoes in olive oil, roughly chopped
7oz / 200g spinach, washed and roughly chopped
7oz / 200g goat feta
1 tablespoon fresh thyme, chopped
1 tablespoon good quality curry powder
3 garlic cloves, crushed
Juice of 2 lemons
⅓ cup extra virgin olive oil
fine ground sea salt
fresh ground black pepper
Place the lentils and water in large saucepan and bring to the boil.
Reduce heat and simmer, uncovered 25-30 minutes, until the lentils are tender but still holding their shape well. Drain excess water and set aside.
Meanwhile, prepare the dressing. In a small bowl whisk together the olive oil, lemon juice, garlic, thyme, curry powder, salt and pepper. Taste and adjust seasoning to your preference.
Mix the salad by tossing the cooled lentils with sun-dried tomatoes, spinach, and half the dressing. Sprinkle with crumbled feta and a few more good glugs of the dressing.
Serve with a big slice of toasted, crusty bread. I used rye bread.