This wholesome warm lentil salad combines mineral-rich puy style lentils, protein-rich cannellini beans and a combination of Mediterranean vegetables in a punchy black olive dressing, creating something healthy yet comforting. Simply tear your mozzarella over the top and tuck in. Bellisimo!
Prep Time
40 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
150g puy-style lentils
puy-style lentils
Italian dried oregano
1 bag of pitted black olives (30g)
pitted black olives, water, salt, ferrous gluconate
Allergens highlighted by † (milk, celery, sulphites)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 180°C/ 160°C (fan)/ 355°F/ Gas 4
Rinse the lentils in a sieve under the cold tap and place them in a large pot that's big enough to fit all the ingredients in (with a lid) with 500ml (800ml) of cold water
Bring to the boil on a high heat, when boiling, add the lid and cook for 20-25 min
2
Meanwhile, peel the onion(s) and cut them into 2cm wedges
Set 2 (4) of the wedges aside for step 3
Roughly seperate the leaves of the remaining wedges and place them on a non-stick baking tray (or use foil to avoid mess)
Drizzle them with 1-2 tbsp of olive oil and season generously with salt - put them in the oven for 12-15 min or until cooked and starting to caramelise
3
Meanwhile, dice the reserved red onion finely
Add it to a small bowl and pour the balsamic vinegar over
Leave the onion to marinade in the vinegar until step 8
4
Boil a kettle for your stock in the next step
Top and tail the green beans and slice them in half widthways
Cut the cherry tomatoes in half
Chop the black olives roughly
5
Dissolve the stock cube(s) in 100ml (120ml) of boiled water and whisk to combine
Drain and rinse the cannellini beans
Once the lentils are nearly tender drain them for the next step
6
Return the drained lentils to their cooking pot and add the stock and green beans
Add a lid to the pan and cook for a further 5 min or until the beans are tender
Remove the lid, and add the cannellini beans, stirring to warm through for 3-4 min
7
Remove the lentil pot from the heat and gently add the tomatoes, roast red onion, balsamic soaked red onion (don't drain), dried oregano, olives and 2 tbsp (4 tbsp) of olive oil
Season generously to your taste with salt and pepper and mix well
8
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