This lentil salad recipe is full of zesty summer flavours. Super-easy, add some crusty bread and you have a perfect light lunch that's especially good eaten outdoors.
I recommend puy lentils for this lentil salad because they hold their shape and texture really well when cooked but mung beans make a good substitute (I've actually used mung beans for the version in the photograph). This recipe serves two to four people for a light lunch.
150g/¾ cup puy lentils or mung beans
200g/7oz feta cheese
4 tablespoons of freshly squeezed lemon juice (about 1 lemon)
4 tablespoons of extra virgin olive oil
A small handful of basil leaves, roughly torn
Freshly ground black pepper
1. Cook the puy lentils or mung beans by boiling in plenty of water for 15-20 minutes until just cooked. They should be al dente (there's no need to soak first).
Rinse in cold water and drain well.
2. Put the lemon juice, extra virgin olive oil and black pepper in a large bowl and mix well.
3. Add the cooked lentils or beans and stir very well to coat.
4. Now add the basil and crumble in the feta. Mix well. Set aside for at least a half an hour to allow the flavours to come together.