Lentil and Feta Salad

4 servings

30 minutes

Recipe from Mary McCartney's book "Food. Vegetarian Kitchen for the Home"

Energy value per serving

• Calories: 228.5
• Proteins: 9.4g
• Fats: 15.5g
• Carbohydrates: 12.8g

Ingredients

• Green lentils: 200 g
• Vegetable broth: 500 ml
• Green onions: 5 pc
• Tomatoes: 2 pc
• Lemon juice: 2 tbsp
• Extra virgin olive oil: 2 tbsp
• Feta cheese: 100 g
• Sea salt: pinch
• Ground black pepper: to taste

Cooking steps

1. Pour the lentils into a colander and rinse with cold water, then dry. Transfer to a small pot and cover with vegetable broth. Bring to a boil and simmer on low heat for 15-20 minutes until all the broth evaporates (the lentils should remain firm — al dente).

   Required ingredients:

   • Green lentils: 200 g
   • Vegetable broth: 500 ml

2. Rinse the lentils in a sieve and quickly wash with water. Drain and transfer to a salad bowl.

   Required ingredients:

   • Green lentils: 200 g

3. Add chopped onion, tomatoes, basil, and parsley. Drizzle with lemon juice and olive oil. Crumble feta cheese into the salad and mix. Season with salt and pepper to taste and serve. The optimal serving temperature for the salad is room temperature.

   Required ingredients:

   • Green onions: 5 piece
   • Tomatoes: 2 pieces
   • Lemon juice: 2 tablespoons
   • Extra virgin olive oil: 2 tablespoons
   • Feta cheese: 100 g
   • Sea salt:  pinch
   • Ground black pepper:  to taste