Tender green lentils tossed with cucumber, tomatoes, red onion, feta and parsley in a lemon-mustard dressing. This vegan version swaps in tofu. Ready in about 40 minutes.
Prep 15 min Cook 25 min Serves 4 Easy
Ingredients
🍋Lemon1, juiced
🫙Olive Oil3 tbsp
🌿Fresh Parsley1/2 cup
🥬Cucumber1, diced
🧅Red Onion1/2, finely chopped
🫙Dijon Mustard1 tsp
🍅Cherry Tomatoes1 cup, halved
🫙Green Lentils1 cup
Optional extras
🍥Tofufirm, crumbled and salted
Instructions
1
For this vegan version, use tofu for feta cheese wherever the steps mention them.
2
Simmer the lentils in salted water 20–25 minutes until tender but holding shape; drain and cool.
3
Whisk lemon, olive oil and mustard with salt and pepper.
4
Toss lentils with cucumber, tomatoes, onion and parsley.
5
Dress, top with feta and serve.
Chef's tip
Dress the lentils while slightly warm; they absorb more flavour.
