Olive Magazine
Lentil Salad Recipe with Feta and crunchy bread. Served on a white plate with a blue napkin on a grey table.

Baked feta with lentils, chilli and herbs

Published: May 29, 2018 at 4:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Check out this super simple creamy feta recipe with sweet red onion and punchy chilli. This easy meal is low in calories and veggie friendly

  • Gluten free
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal548
fat33.5g
saturates15.6g
carbs29.5g
sugars4.7g
fibre8.2g
protein28g
salt3.7g
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Try this baked feta with lentils, then check out our baked feta pasta, baked feta with chilli and baked feta with tomatoes.

*This recipe is gluten-free according to industry standards

Ingredients

  • 200g block feta
  • ½ red onion, finely sliced
  • 1 red chilli, finely chopped
  • 2 tbsp olive oil
  • 1 lemon, halved
  • 250g pack ready-to-eat puy lentils
  • a handful mint, chopped
  • a handful coriander, chopped
  • to serve crusty bread

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Cut the feta in 1/2 and sit each block on a piece of foil.

  • STEP 2

    Divide the onion and chilli between the two parcels, drizzle both with 1 tbsp of olive oil and a squeeze of lemon juice, then season well and pull up the sides to make a foil boat. Bake for 15 20 minutes until it has softened or started to turn golden on the edges.

  • STEP 3

    Heat the lentils following the pack instructions. Season and stir in most of the herbs then divide between two plates. Sit the feta on top and spoon over the juices from the parcels. Top with the rest of the herbs and another squeeze of lemon, and serve with crusty bread.

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