Hot salad with lentils
4 servings
45 minutes
Hot lentil salad is a dish that embodies the coziness of Russian cuisine. Lentils infused with the aromas of cardamom and bay leaves become tender and rich. Broccoli added during cooking retains its lightness and freshness, creating a pleasant contrast with the softness of the legumes. The dressing made from honey, vinegar, and olive oil with a subtle spiciness of chili gives the dish a vibrant character. Topped with feta adds a creamy note. This salad is perfect as a hearty standalone dish, especially in cooler weather when one craves warmth and rich flavors. Its combination of simplicity and depth of flavor delights those who appreciate the balance between healthiness and gastronomic pleasure.
1
Cook lentils for half an hour in a large amount of water with cardamom and bay leaf.
- Lentils: 150 g
- Cardamom: to taste
2
For the dressing, cut the chili pepper in half, remove the seeds, chop finely, and mix with vinegar, honey, spices, olive oil, and finely chopped green onion.
- Chili pepper: 1 piece
- Vinegar: 8 ml
- Honey: 50 g
- Olive oil: 50 ml
- Spring onion: 1 bunch
3
Divide the cabbage into small florets and add them to the lentils a few minutes before they are done. Cover the pot and simmer until the cabbage and lentils are soft.
- Broccoli: 225 g
4
Drain the cabbage and lentils, season with salt and pepper. Place in a salad bowl.
- Salt: to taste
- Ground black pepper: to taste
5
Dress the salad with the prepared spicy mixture. Sprinkle with crumbled cheese on top. Serve hot.
- Feta cheese: 75 g
