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Lentil Salad With Baked Potato And Roasted Tomatoes

The Lentil Salad With Baked Potato And Roasted Tomatoes recipe is full of goodness


Posted: 19 September 2011
by Junior

Eat Good Things Every Day by Carmel Somers (Atrium, £35) This book is set out as a handy eight-week healthy eating plan. At the start of each chapter you are told how to best prepare for quick and healthy meals in the week ahead. Recipes range from Fish Cakes With Salsa to this lovely Lentil Salad.      

Lentil Salad With Baked Potato And Roasted Tomatoes

Serves 4

Ingredients 

4 large baking potatoes
4 large ripe tomatoes
Salt and pepper
Olive oil
A few knobs of butter

For the lentils

350g (12oz) dried puy lentils
1 medium carrot, diced
1/2 small onion, diced
1 bay leaf
1 clove garlic, finely chopped
1/2 tsp salt   
2 tsp mint, chopped
3 tbsp chopped parsley
Pepper
Cider vinegar, to taste
250g (9oz) feta cheese

For the lemon vinaigrette

Juice and zest of 1 large lemon
 1/2 tsp paprika
Pinch of cayenne pepper
1 clove garlic, crushed
Salt
6–8 tbsp extra virgin olive oil

Method

Preheat the oven to its hottest temperature, put the potatoes on the highest shelf and bake for 45 minutes or until done. Put the lentils, carrot, onion, bay leaf, garlic and salt in a saucepan and cover with water. Bring to the boil and simmer for 25 minutes. Halve the tomatoes, season and drizzle with olive oil and place on a tray at the bottom of the oven for 15 minutes. 

Meanwhile, to make the lemon vinaigrette, mix all the ingredients together in a jam jar. Put the lid on and shake. Drain the lentils, add the vinaigrette and parsley and season with pepper and cider vinegar. Crumble the feta and stir into the lentils. Serve the baked potatoes with butter, the tomatoes and lentil salad. 


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