Little Lentils (High Fibre)

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12 grams of fibre, makes 6 serves 
  • 250 grams (approx. 2.5 cups) green Le Puy lentils
  • 500 grams of uncooked risoni
  • 6 large chopped tomatoes
  • 3 cloves of chopped fresh garlic
  • 350 grams of Bulgarian fetta (or vegan alternative)
  • Juice and zest of 1 lemon
  • 80 mls cup extra virgin olive oil
  • ¼ cup of chopped continental parsley
  • Himalayan sea salt to flavour
  1. Gently boil lentils for approximately 20-30 minutes so that they remain a little firm (not to a slush) can be prepared the night before (rinse in cold water and refrigerate)
  2. Add lentils and chopped garlic to a non-stick pan and cook until the garlic is cooked through
  3. In a separate pan boil risoni (approx. 11 minutes) rinse in cold water
  4. Place lentils, parsley, olive oil, risoni, lemon juice and zest in a bowl add Himalayan salt mix ingredients to thoroughly spread flavour
  5. Crumble fetta and mix half through and decorate the top of the mix with the remainder
  6. Serve with a variety of baked vegetables or as an accompaniment with meat or chicken