eCook Meal
Mediterranean Puy Lentil Salad
with a sun-dried tomato, fresh mint & ricotta topping
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.
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R115.20
for 4 servings · R28.80 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
-
Pecan Nuts needs 60 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 27% of packR20.45
-
Sun-Dried Tomatoes needs 160 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 11% of packR5.33
-
Ricotta Cheese needs 200 gRicotta Cheese Avg 250 g 250 g at R50.00 · 80% of packR40.00
-
Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
-
Baby Spinach needs 160 gBaby Spinach 400 g 400 g at R49.99 · 40% of packR20.00
Not in the Woolies basket — source these elsewhere:
- Raspberry Dressing
- NOMU Spanish Rub
- Baby Tomato Medley
- Puy Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mediterranean Puy Lentil Salad?
The preparation time for Mediterranean Puy Lentil Salad with a sun-dried tomato, fresh mint & ricotta topping is between 15 and 25 minutes.
What is the total time required to make Mediterranean Puy Lentil Salad with a sun-dried tomato, fresh mint & ricotta topping?
The total time required to make Mediterranean Puy Lentil Salad with a sun-dried tomato, fresh mint & ricotta topping is between 30 and 35 minutes.
How many servings does Mediterranean Puy Lentil Salad provide?
4 servings
What are the main ingredients in Mediterranean Puy Lentil Salad?
Baby Spinach, Baby Tomato Medley, Fresh Mint, NOMU Spanish Rub, Pecan Nut, Pitted Kalamata Olives, Puy Lentils, Raspberry Dressing, Ricotta Cheese, Tomato
What is the nutritional information of Mediterranean Puy Lentil Salad?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Mediterranean Puy Lentil Salad?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Mediterranean Puy Lentil Salad?
Baby Spinach, Baby Tomato Medley, Fresh Mint, NOMU Spanish Rub, Pecan Nut, Pitted Kalamata Olives, Puy Lentils, Raspberry Dressing, Ricotta Cheese, Tomato
How many calories does Mediterranean Puy Lentil Salad have?
calories
How much fat content does Mediterranean Puy Lentil Salad have?
grams