Lentils with Spanish onion, basil and fetta
This vegetarian dish is nutritious and very cook to whip up. All you need is lentils, Spanish onion, basil, fetta, mint and lemon and you have got the ingredients for a delicious meal.
INGREDIENTS
1 litre light vegetable stock
1 & 1/2 cups Lu Puy lentils
olive oil
1 Spanish onion, finely sliced
1/4 bunch of basil, leaves torn
1 lemon, juiced
300g fetta
2 tablespoons chopped mint
salt
pepper
METHOD
Bring the vegetable stock to the boil in a medium sized saucepan, reduce heat and add lentils. Simmer the lentils for approximately 10 minutes, or until tender.
Drain lentils and allow to cool to room temperature.
Place lentils in a large mixing bowl, and dress the lentils liberally with olive oil. Toss through the sliced onion and basil leaves. Season well with salt and pepper.
To serve, place lentil mixture in a large serving bowl, drizzle over lemon juice, crumble over the fetta cheese and garnish the salad with chopped mint leaves.
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