Mediterranean lentil bowl with rocket and feta

Mediterranean lentil bowl with rocket and feta: a fresh recipe with beluga lentils, avocado, cherry tomatoes, rocket and a lemon and olive oil dressing.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 684 kcal per serving
• Protein: 29 g
• Fat: 38 g
• Carbs: 57 g

Ingredients

• 150 g lentils
• 1 avocado
• 200 g cherry tomatoes
• 50 g rocket
• 100 g feta
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey

Method

You’ll need: saucepan · chopping board · knife · sieve

1. Rinse the beluga lentils thoroughly in a sieve and cook them in plenty of water until soft but still with a little bite. Then drain and let them cool briefly.
2. Meanwhile, halve the cherry tomatoes, dice the avocado, and wash and spin-dry the rocket.
3. For the dressing, stir the olive oil with the lemon juice, honey, salt and pepper until you have a smooth vinaigrette.
4. Divide the still slightly warm lentils between bowls and arrange the cherry tomatoes, avocado and rocket on top.
5. Crumble the feta over the top and drizzle the bowl with the dressing.

Good to know

A bowl like this is just right when you want something fresh, satisfying and uncomplicated. I can rarely resist warm lentils with crunchy veg and creamy elements.

Swaps

Feta → goat's cheese (similar protein content, often a little stronger in flavour); honey → date syrup (unrefined sweetness); rocket → baby spinach (milder, also contains folate); avocado → cucumber (juicier and very fresh)

Allergens

Contains milk (feta); good for children if you go easy on the rocket, and in pregnancy usually fine as long as you use pasteurised feta and wash everything well.