Lentils, tomatoes and feta cheese

Lentils, tomatoes and feta cheese

Nice to eat warm and cold. I might actually prefer it cold as the flavours merge together more nicely after its been sat around for a bit 🙂

I found this recipe on the Waitrose website. Unfortunately it is only a video so I guessed the quantities myself and added in the Bulgar wheat to make it a full meal. 

Ingredients (serves 1)

• 50  grams of green lentils
• 35  grams of bulgar wheat
• 100-150 grams of green beans
• 6 or so baby plum tomatoes
• 30-ish grams of feta cheese  
• pitted black olives (or those purple looking ones)
• 1/2 clove fresh garlic
• salt, pepper, dried oregano

For the dressing (Note: I did not use dressing when I made it):

• Olive oil
• Red wine vinegar
• Pepper
• Salt

How to cook 

1. Cut the tomatoes lengthwise. Position them close to each other on a slightly oiled shallow oven tray. Sprinkle them with salt, pepper, fresh garlic, dried oregano, and a bit of olive oil. Separate them out a bit and put them in the oven for about 20 minutes.
2. Cook the bulgar wheat according to instructions.
3. At the same time, cook the green lentils for about 15 minutes. Add in the green beans after about 10 minutes and cook them for about 5 minutes until they are just right (not too hard but definitely not mushy)
4. Add olives and crumbled feta cheese (and dressing). Mix lightly.
5. Add extra seasoning if needed.
6. Enjoy!

Additional notes

• I didn’t make the dressing as I don’t actually own red wine vinegar. I’m also not a big fan of vinegar and in all fairness, I really enjoyed this dish without the dressing!
• It is pretty garlicky! Nice but maybe tone it down a bit if you have an important meeting coming up or something 😉
• Bulgar wheat can probably replaced by quinoa, millet, couscous etc.

Greek lettuce wrap

Greek lettuce wrap

Ingredients (serves 1 )

• A few big iceberg lettuce leaves. As many as you need to make a solid wrap out if it without stuff falling out of it.
• 50-ish grams of feta cheese
• 35-ish grams of red quinoa & normal quinoa (just normal quinoa should be fine as well!)
• sundried tomatoes
• green pesto
• cucumber
• mini tomatoes
• black pepper

How to cook (Pretty fast and easy recipe really!)

1. Cook the quinoa according to instructions
2. Layer your iceberg lettuce leaves until you have a solid wrap.
3. Cut up your veggies and drain and slice up your sundried tomatoes.
4. Put your green leaves on a plate and add in the quinoa, sun dried tomatoes, veggies and add in a teaspoon of green pesto and black pepper to taste.
5. Mix together and crumble your feta on top. Try and mix it in a little.
6. Eat as a salad or close the lettuce leaves and eat as a wrap (the latter is easier when it comes to taking it to work as well! However I do have to say, it is a bit messy when trying to eat it ;))
7. Enjoy!

Additional notes

• Perfect to take to work without your wrap getting soggy etc!
• As with the lettuce wrap recipe I posted recently; you can make a million and one combinations and variations!
• Replace quinoa with bulgar wheat or another type of grainy carb.
• Green pesto can be replaced with red pesto or even different types of hummus such as red pepper hummus! YUM.
• Feta could be replaced by some nicely spiced chicken or even some avocado.