Puy Lentils with Feta and Roasted Tomatoes

This is a great dish to make in advance, as the flavours develop if given a little time to sit and get to know each other. 

  • COOK 15 Mins
  • LEVEL average
  • BATCH Serves 4


  • 10 cherry tomatoes on the vine
  • 1 tsp olive oil
  • Sea salt flakes and freshly ground black pepper
  • 250g pouch ready-cooked Puy lentils (or simmer 200g dried Puy lentils in 1 litre boiling water for 25-30 minutes or until tender)
  • 1 tbsp apple cider vinegar
  • 1 garlic clove, finely chopped
  • 1 small red onion, finely diced
  • 1 tsp clear honey
  • 1 tbsp extra virgin olive oil
  • 60g feta cheese, crumbled
  • 1 tbsp lemon juice
  • A handful of mint leaves, chopped


  1. Preheat the oven to 170˚C/Gas Mark 3.
  2. Place the tomatoes in a small baking tin, drizzle with the olive oil and season with salt and pepper.
  3. Bake for 10–15 minutes or until blistered and soft.
  4. Meanwhile, put the remaining ingredients into a bowl and mix well.
  5. Add the roasted tomatoes and juices from the tin, stir through and it’s ready to serve.

Recipe taken from The Midlife Kitchen by Mimi Spencer & Sam Rice (photography by Issy Croker) is published by Mitchell Beazley, £25, octopusbooks.co.uk