Puy lentil, rocket and feta salad

Puy lentil, rocket and feta salad


16 people made this

About this recipe: This salad is fantastic as a starter or a side dish, as there is a huge variety of flavours. You can also use green or brown lentils in this salad but Puy lentils seem to deliver more flavour, colour and texture. And you can also vary the types of salad leaves used, such as mixed leaves which taste very nice with the feta.

coffeybean246 County Dublin, Ireland

Serves: 4 

  • 100g Puy lentils
  • 1 red chilli
  • 2 whole garlic cloves
  • 4 tablespoons olive oil
  • 1 tablespoon finely chopped shallot
  • 2 garlic cloves, finely chopped
  • 2 tablespoons chopped parsley
  • 1 teaspoon balsamic vinegar
  • 4 handfuls rocket leaves
  • 4 tablespoons semi-sun-dried tomatoes (optional)
  • 150g feta cheese, crumbled
  • 1/2 teaspoon thyme leaves

Prep:20min  ›  Cook:20min  ›  Extra time:15min cooling  ›  Ready in:55min 

  1. Place the lentils in a saucepan along with the chilli (with top cut off) and whole, unpeeled garlic, and cover with boiling water by 2cm.
  2. Bring to the boil, removing any scum from the surface, then simmer slowly for 20 minutes or until cooked. Remove and drain discarding the garlic (and chilli if not wanted).
  3. Pour half of the oil into a frying pan with the shallots and the chopped garlic and cook until soft.
  4. Toss the lentils with the remaining olive oil, parsley, balsamic vinegar and the shallots and garlic from the pan (also pouring in the oil used in the pan), and allow to cool.
  5. When the lentils are cool, combine with the rocket leaves, semi-sun-dried tomatoes and toss well. Check the seasoning. Add the feta on top (or mix in), and sprinkle over the thyme.
  6. Serve and enjoy!


You can add lightly toasted walnuts to the salad just before serving to add a bit of crunch.

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Reviews (1)


always the favourite dish whenever I make it, good for BBQs, dinners, lunches as a starter or a salad accompanying the main course, and so easy too! - 31 Jul 2012

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