Lentil Salad with Fresh Peas, Pistachios, Mint & Sheep's Milk Feta

By • June 26, 2011 • 1 Comments

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Serves 2

  • 1 pound of fresh shell peas
  • 1 cup of lentils
  • sheep's milk feta cheese
  • fresh mint
  • handful of pistachios
  • mixed lettuces
  • sprig of thyme
  • clove of garlic
  • olive oil
  • sea salt & pepper
  1. Take one cup of lentils and rinse well to remove any small bits of dirt, rocks etc. Place into a pot and fill about three times full of water. Add one clove of garlic, sprig of thyme and pinch of salt. Bring to a boil, then reduce heat and simmer for 35-45 minutes until desired tenderness. Keep an eye out as you may need to add a splash more water if necessary. When finished you want them tender not mushy. Drain and allow to cool. During that time rinse and trim the ends of the peas. Add them to salted boiling water. Blanch for 2-3 minutes. Drain and shock in a cold water bath. Peas are a little time consuming but I love this type of work and its well worth it. Remove peas from their pods into a bowl. When serving I like to put the lentils on top of greens. I lightly dress greens separate from lentils. Season both with olive oil, splash of vinegar or lemon and salt. Place lentils on top and add finely chopped mint, crumbled feta and pistachios.
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Tags: feta, lentil salad, lentils, mint, peas, pistachios, Summer

Comments (1) Questions (0)


over 3 years ago Sagegreen

Very refreshing and ample enough to be dinner. You just reminded me I need to get more du puy lentils.