Student Suppers: Greek Salad Lentil Bowl
Yes, I’m still on the winter lunches thing. I can’t recommend grain bowls or roasted aubergines more, but sometimes you want something a little more summery, but made suitable for cold weather eating. I’m still piling my fridge high with little packets of feta, but I have now moved onto lentil bowls: my favourite way to make what would usually be a summer chopped salad more substantial. I typically buy my lentils pre-cooked in pouches, and here I’ve combined one to serve two with the fixings of a classic Greek salad: tomato, cucumber, red onion, black olives, feta, oregano (I’ve used fresh rather than the usual dried here) and lots of olive oil.
It’s one of those bowls that you don’t have to be super accurate with how much of something you do or don’t put in, I’ve just made it to suit the size of packets of things I tend to buy, but make yours so that you don’t have to go shopping for one ingredient especially, or so that there is no waste. For reference, if you can’t get fresh oregano, use fresh mint, or just leave it out completely. I use cooked 250g pouches of Waitrose Love Life or Merchant Gourmet cooked puy lentils, whichever is on special offer. The world is not going to end if you use beluga lentils instead. I find feta goes bad quickly if I leave a packet open, so I use a whole 120g small pack of Odysea feta (it is my preferred brand as cheese made with cows milk does not agree with me, and this is totally sheep and goat.) Do what works for you, and what suits your tastes.
This makes two perfect lunchtime sized bowls, but it will keep overnight, so there are two days worth of desk lunches sorted for you, just in the time it takes to chop the ingredients. The cheese and the lentils make it very filling too, so it is the perfect thing to keep you going until you get home to figure out what the hell you’re going to make for dinner.
- 1 x 250g (9 oz) Punch Cooked Puy Lentils
- Small Handful Fresh Oregano, finely chopped
- 1/2 Cucumber, chopped
- 1/2 Red Onion, chopped
- Large Handful Black Olives, drained and chopped
- Large Handful Cherry Tomatoes, chopped
- 120g (4 oz) Feta
- Extra Virgin Olive Oil
- Sea Salt
- Freshly Ground Black Pepper
- Squeeze Fresh Lemon Juice
Tip the lentils into a large bowl, along with the chopped oregano, cucumber, onion and tomato. Crumble over the feta, and drizzle over a good glug of extra virgin olive oil. Season with sea salt (be sparing as feta is quite salty) and freshly ground black pepper. Stir to combine, and season to taste with fresh lemon juice, and some more salt and pepper if needed. If you’re storing this in the fridge, if possible, serve at room temperature.