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🍽️ Colorful Salad with Lentils, Green Beans, and Feta Cheese

439 kcal · 30 min · 4 servings

Ingredients

• 300 g dried green lentils
• 1 carrot
• 1 stalk celery
• 300 g fresh green beans
• 1 tbsp chopped parsley
• 1 tbsp chive rings
• 4 tbsp rapeseed oil
• 3 tbsp apple cider vinegar
• salt
• pepper (from the mill)
• 150 g feta

Instructions

1. 1. Place the lentils in a bowl and cover them with water. Let them soak overnight.
2. 2. Cook the soaked lentils in fresh water for about 40 minutes until they are tender but still firm to the bite.
3. 3. Drain the lentils and let them dry well.
4. 4. Wash the carrots and peel them.
5. 5. Dice the carrots into small cubes.
6. 6. Wash the celery and remove any tough fibers or leaves.
7. 7. Dice the celery into small cubes as well.
8. 8. Wash the green beans and trim off the ends.
9. 9. Cut the green beans in half lengthwise if they are very long.
10. 10. Boil the green beans in salted boiling water for about 5 minutes.
11. 11. Add the diced carrots and celery to the pot.
12. 12. Cook the vegetables for another 4 minutes.
13. 13. Remove the pot from the heat.
14. 14. Rinse the hot vegetables immediately with cold water to stop the cooking process.
15. 15. Let the vegetables drain well.
16. 16. Place the drained lentils and vegetables into a large bowl.
17. 17. Wash the parsley and chives.
18. 18. Finely chop the parsley and chives.
19. 19. Add the chopped herbs to the bowl.
20. 20. Whisk flaxseed oil, vinegar, salt, and pepper in a small bowl to prepare the dressing.
21. 21. Pour the dressing over the lentil mixture.
22. 22. Mix everything thoroughly until everything is evenly coated.
23. 23. Taste the salad and add more salt or pepper if needed.
24. 24. Crumble the feta cheese over the finished salad.
25. 25. Serve the salad immediately.

Nutrition per serving

• kcal: 439
• Protein: 26 g · Fett/Fat: 20 g · Carbs: 37 g