Olive Magazine
Puy Lentil Salad with Artichoke and Parmesan Dressing Recipe

Puy lentil and artichoke salad with parmesan dressing

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

The quickest vegetarian midweek main? This recipe uses Puy lentils for their rich, earthy flavour. With grilled artichokes and parmesan this is a quick and easy salad for a healthy main or side dish.

  • Vegetarian
Nutrition:
NutrientUnit
kcal218
fat10.8g
carbs11.2g
fibre5g
protein15.7g
salt0.8g
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Ingredients

  • 1 lemon, juiced
  • olive oil
  • (or vegetarian alternative) 50g parmesan, grated
  • 250g pack Puy lentils
  • 100g mixed leaves
  • 100g chargrilled artichokes, halved

Method

  • STEP 1

    Whisk the lemon juice, 2 tsp olive oil and the grated parmesan together and season. Warm the lentils through and stir in the dressing, then gently fold in the mixed leaves and artichokes.

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