Warm Puy Lentil Salad with Roasted Vegetables
- ⏱ 50 minutes
- Easy
- Serves 2
- 👥 2-cook recipe
A warm salad combining cooked Puy lentils, za’atar-roasted vegetables, feta, and a sumac dressing.
Adapted from 𝐇𝐚𝐧𝐧𝐚𝐡.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Warm Puy Lentil Sal...
0/0
COOK 1COOK 2
1Wash the lentils
2Heat the oven
Heat the oven to 180 degrees
3Plate and serve
+ 11 more steps in the app
Warm Puy Lentil Sal...
0/0
COOK 2COOK 1
1Wash the lentils
Wash the lentils gently and drain the water
2Heat the oven
3Plate and serve
+ 11 more steps in the app
Ingredients
- 1 cup Puy lentils
- 1 bay leaf
- 1 garlic clove
- 1 vegetable stock cube
- 1 aubergine
- 1 courgette
- 1 tbsp capers
- 1 tbsp sun-dried tomatoes (chopped)
- 2 cherry tomatoes (chopped)
- 2 tbsp parsley (chopped)
- 30 g feta
- 1 tbsp za’atar
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp sumac
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Wash the lentils
- COOK 1 Wash the lentils gently and drain the water
2. Heat the oven
- COOK 2 Heat the oven to 180 degrees
🤝 Cook 2 takes over at the oven.
3. Cook the lentils
- COOK 1 In a saucepan, place the Puy lentils with the bay leaf, crushed garlic clove, and vegetable stock cube
- COOK 1 Fill with 1 cup of water, bring to the boil
- COOK 1 Turn down to a simmer with a lid on
- COOK 1 Cook until the water has absorbed and the lentils are cooked through
4. Chop the vegetables
- COOK 1 Chop the aubergine and courgette into same size chunks
5. Roast the vegetables
- COOK 1 On a baking tray, coat the aubergine and courgette with 1tbsp of olive oil and the za’atar spices
- COOK 1 Roast for 25-30 minutes, stirring half way
6. Assemble the salad
- COOK 2 Chop the sun-dried tomatoes
- COOK 2 Chop the parsley
- COOK 2 Assemble the warm salad with all of the extra ingredients above
🤝 Cook 1 hands over the lentils.
7. Chop cherry tomatoes
- COOK 1 Chop the cherry tomatoes
8. Plate and serve
- BOTH Dress with a mix of extra virgin olive oil, red wine vinegar and sumac
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