Lentil and Feta Salad
4 servings
30 minutes
Recipe from Mary McCartney's book "Food. Vegetarian Kitchen for the Home"
Calories228.5kcal
Proteins9.4grams
Fats15.5grams
Carbohydrates12.8grams
Green lentils
200
g
Vegetable broth
500
ml
Spring onion
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
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).
- 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.
- 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.
- Spring onion: 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
