Originating in France, puy lentils are loved for their unique peppery flavour. Here, they’re tossed with baby spinach, blistered tomatoes, Kalamata olives, and a tangy raspberry dressing. Topped with pecans and creamy dollops of ricotta infused with sun-dried tomatoes and mint.
Mediterranean Puy Lentil Salad
Mediterranean Puy Lentil Salad
with a sun-dried tomato, fresh mint & ricotta topping
Hands on Time: 15 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Spinach
- Baby Tomato Medley
- Fresh Mint
- NOMU Spanish Rub
- Pecan Nuts
- Pitted Kalamata Olives
- Puy Lentils
- Raspberry Dressing
- Ricotta Cheese
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
SPICE UP YOUR PUY LENTILS
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the rinsed lentils and the Spanish Rub (to taste) for 30 seconds until fragrant, shifting constantly. Pour in 400ml of boiling water and bring to a simmer. Cook uncovered for 25-30 minutes until al dente, stirring occasionally. If it starts to dry out, add a little more water to continue the cooking process.
TOAST THE PECAN NUTS
Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
RICOTTA INFUSIONS
Place the ricotta in a bowl with three-quarters of the chopped sun-dried tomatoes as well as the reserved oil. Add three-quarters of the chopped mint and mix well to combine. Season to taste and set aside to infuse until serving.
A MIX OF MEDITERRANEAN FLAVOURS
When the lentils have about 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halved baby tomatoes for 5-7 minutes until softened, shifting occasionally. During the final minute, toss through the rinsed baby spinach until slightly wilted. Season to taste and place in a bowl. Add in the cooked lentils and halved olives. Toss together with the raspberry dressing (to taste) until coated.
SUPPERTIME!
Serve up a generous portion of luxurious lentil salad and dollop over the infused ricotta. Top with the remaining sun-dried tomatoes, sprinkle over the remaining chopped mint, and finish off with flecks of chopped, toasted pecans. Dig in, Chef!
Puy Lentils - 100ml
NOMU Spanish Rub - 5ml
Pecan Nuts - 15g
Ricotta Cheese - 50g
Sun-Dried Tomatoes - 40g
Fresh Mint - 4g
Baby Tomato Medley - 150g
Baby Spinach - 40g
Pitted Kalamata Olives - 25g
Raspberry Dressing - 22.5ml
SPICE UP YOUR PUY LENTILS
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the rinsed lentils and the Spanish Rub (to taste) for 30 seconds until fragrant, shifting constantly. Pour in 800ml of boiling water and bring to a simmer. Cook uncovered for 30-35 minutes until al dente, stirring occasionally. If it starts to dry out, add a little more water to continue the cooking process.
TOAST THE PECAN NUTS
Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
RICOTTA INFUSIONS
Place the ricotta in a bowl with three-quarters of the chopped sun-dried tomatoes as well as the reserved oil. Add three-quarters of the chopped mint and mix well to combine. Season to taste and set aside to infuse until serving.
A MIX OF MEDITERRANEAN FLAVOURS
When the lentils have about 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halved baby tomatoes for 5-7 minutes until softened, shifting occasionally. During the final minute, toss through the rinsed baby spinach until slightly wilted. Season to taste and place in a salad bowl. Add in the cooked lentils and halved olives. Toss together with the raspberry dressing (to taste) until coated.
SUPPERTIME!
Serve up a generous portion of luxurious lentil salad and dollop over the infused ricotta. Top with the remaining sun-dried tomatoes, sprinkle over the remaining chopped mint, and finish off with flecks of chopped, toasted pecans. Dig in, Chef!
Puy Lentils - 200ml
NOMU Spanish Rub - 10ml
Pecan Nuts - 30g
Ricotta Cheese - 100g
Sun-Dried Tomatoes - 80g
Fresh Mint - 8g
Baby Tomato Medley - 300g
Baby Spinach - 80g
Pitted Kalamata Olives - 50g
Raspberry Dressing - 45ml
SPICE UP YOUR PUY LENTILS
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the rinsed lentils and the Spanish Rub (to taste) for 30 seconds until fragrant, shifting constantly. Pour in 800ml of boiling water and bring to a simmer. Cook uncovered for 30-35 minutes until al dente, stirring occasionally. If it starts to dry out, add a little more water to continue the cooking process.
TOAST THE PECAN NUTS
Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
RICOTTA INFUSIONS
Place the ricotta in a bowl with three-quarters of the chopped sun-dried tomatoes as well as the reserved oil. Add three-quarters of the chopped mint and mix well to combine. Season to taste and set aside to infuse until serving.
A MIX OF MEDITERRANEAN FLAVOURS
When the lentils have about 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halved baby tomatoes for 5-7 minutes until softened, shifting occasionally. During the final minute, toss through the rinsed baby spinach until slightly wilted. Season to taste and place in a salad bowl. Add in the cooked lentils and halved olives. Toss together with the raspberry dressing (to taste) until coated.
SUPPERTIME!
Serve up a generous portion of luxurious lentil salad and dollop over the infused ricotta. Top with the remaining sun-dried tomatoes, sprinkle over the remaining chopped mint, and finish off with flecks of chopped, toasted pecans. Dig in, Chef!
Puy Lentils - 200ml
NOMU Spanish Rub - 10ml
Pecan Nuts - 30g
Ricotta Cheese - 100g
Sun-Dried Tomatoes - 80g
Fresh Mint - 8g
Baby Tomato Medley - 300g
Baby Spinach - 80g
Pitted Kalamata Olives - 50g
Raspberry Dressing - 45ml
SPICE UP YOUR PUY LENTILS
Boil the kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, fry the rinsed lentils and the Spanish Rub (to taste) for 30 seconds until fragrant, shifting constantly. Pour in 1,2L of boiling water and bring to a simmer. Cook uncovered for 30-35 minutes until al dente, stirring occasionally. If it starts to dry out, add a little more water to continue the cooking process.
TOAST THE PECAN NUTS
Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
RICOTTA INFUSIONS
Place the ricotta in a bowl with three-quarters of the chopped sun-dried tomatoes as well as the reserved oil. Add three-quarters of the chopped mint and mix well to combine. Season to taste and set aside to infuse until serving.
A MIX OF MEDITERRANEAN FLAVOURS
When the lentils have about 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halved baby tomatoes for 7-8 minutes until softened, shifting occasionally. During the final minute, toss through the rinsed baby spinach until slightly wilted. Season to taste and place in a large salad bowl. Add in the cooked lentils and halved olives. Toss together with the raspberry dressing (to taste) until coated.
SUPPERTIME!
Serve up a generous portion of luxurious lentil salad and dollop over the infused ricotta. Top with the remaining sun-dried tomatoes, sprinkle over the remaining chopped mint, and finish off with flecks of chopped, toasted pecans. Dig in, Chef!
Puy Lentils - 400ml
NOMU Spanish Rub - 20ml
Pecan Nuts - 60g
Ricotta Cheese - 200g
Sun-Dried Tomatoes - 160g
Fresh Mint - 15g
Baby Tomato Medley - 600g
Baby Spinach - 160g
Pitted Kalamata Olives - 100g
Raspberry Dressing - 90ml
Woolies Products in this dish
