Baked feta with lentils, chilli and herbs
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 200g block feta
- ½ red onionfinely sliced
- 1 red chillifinely chopped
- 2 tbsp olive oil
- 1 lemonhalved
- 250g pack ready-to-eat puy lentils
- a handful mintchopped
- a handful corianderchopped
- to serve crusty bread
Nutrition: per serving
- kcal548low
- fat33.5g
- saturates15.6g
- carbs29.5g
- sugars4.7g
- fibre8.2g
- protein28g
- salt3.7g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Cut the feta in 1/2 and sit each block on a piece of foil.
step 2
Divide the onion and chilli between the two parcels, drizzle both with 1 tbsp of olive oil and a squeeze of lemon juice, then season well and pull up the sides to make a foil boat. Bake for 15 20 minutes until it has softened or started to turn golden on the edges.
step 3
Heat the lentils following the pack instructions. Season and stir in most of the herbs then divide between two plates. Sit the feta on top and spoon over the juices from the parcels. Top with the rest of the herbs and another squeeze of lemon, and serve with crusty bread.
