dressed puy lentils

I make this for lunches almost every week, it keeps well in the fridge for a few days so I only ever make one big batch. 

250g dried weight puy lentils, cooked and drained

40ml extra virgin olive oil

30ml cider vinegar

10ml maple syrup or honey

1 tsp dijon mustard

1 tsp sea salt

1 tsp ground pepper

1/2 tsp ground turmeric

1/2 tsp ground coriander 

pinch harissa or cayenne pepper

pinch allspice or ground mace

200g feta cheese, diced

  • Puy lentils tend to have a lengthy cooking time - I cook mine in a cheap pressure cooker (£15) with 1 litre of water and a splash of oil on a high heat until the pressure is reached. I then turn down the heat to low, cook for a further 5 minutes, turn off the heat and leave until the pressure drops. 
  • Place all the other ingredients except the cheesein a bowl, mix well.
  • Drain and cool the lentils, then throughly coat with the dressing. 
  • Stir through the feta cheese.