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Lentil and Broad Bean Salad with Honey Vinaigrette and Feta

Julia Frey of Vikalinka
Lentil Salad with broad beans, feta and honey vinaigrette.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main
Cuisine British
Servings 6
Calories 267 kcal

Ingredients
  

  • 1 cup green lentils dried
  • 3 cups water
  • salt
  • 1 cup broad beans shelled/500 g in pods
  • 2 cups baby spinach
  • ½ small red onion sliced
  • ¼ cup feta cheese crumbled
  • 3-4 mint leaves

For the Honey Vinaigrette

  • 2 tbsp honey
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 4-5 mint leaves minced
  • 4-5 thyme sprigs leaves only minced
  • 2 cloves garlic minced
  • salt and pepper to taste

Instructions
 

  • Cook lentils in 3 cups of water and bring to a boil, add salt and cook for 25-30 minutes. Lentils should still be quite firm to the bite for this salad.
  • Meanwhile shell broad beans and steam them for 5-7 minutes. Cool slightly and peel the outer skin off.
  • In a jam jar combine honey, red wine vinegar, olive oil and minced mint, thyme and garlic.
  • Add salt and pepper, put a lid on and shake until the mixture is emulsified, then add sliced red onions and set aside. This step with allow onions to marinate slightly and lose their bitterness.
  • Drain cooked lentils, add broad beans and vinaigrette and toss lightly with honey vinaigrette while lentils are still hot. That would help them absorb more flavour.
  • Cool in the fridge.
  • Before serving combine with spinach, feta and mint leaves.
  • Serve cold.

Nutrition

Calories: 267kcalCarbohydrates: 32gProtein: 11gFat: 11gSaturated Fat: 2gCholesterol: 6mgSodium: 89mgPotassium: 432mgFiber: 11gSugar: 8gVitamin A: 1057IUVitamin C: 7mgCalcium: 78mgIron: 3mg
Keyword lentil salad
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