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🥗 Lentil-Plum Salad with Sheep's Cheese

465 kcal · 30 min · 4 servings

Ingredients

• 200 g Beluga lentils
• 2 tsp granulated vegetable broth
• 2 onions
• 400 g plums
• 4 tbsp olive oil
• 4 tbsp balsamic vinegar
• 250 g feta
• 0.5 bunch parsley
• cayenne pepper

Instructions

1. 1. Put the lentils in a pot with about 1 liter of water.
2. 2. Cook the lentils for about 25 minutes until they are soft.
3. 3. Drain the lentils.
4. 4. Season the lentils with some cooking water and some granulated broth.
5. 5. Peel the onions.
6. 6. Cut the onions into fine cubes.
7. 7. Halve the plums.
8. 8. Remove the pits from the plum halves.
9. 9. Cut the plums into wedges.
10. 10. Heat the oil in a pan.
11. 11. Sauté the onion cubes in the hot oil.
12. 12. Add the plums to the pan.
13. 13. Sauté the plums briefly.
14. 14. Season the plums with balsamic vinegar.
15. 15. Wash the parsley.
16. 16. Shake the parsley dry.
17. 17. Pluck off some parsley leaves.
18. 18. Set these leaves aside for garnish.
19. 19. Finely chop 1 tablespoon of the remaining parsley.
20. 20. Slice the sheep's cheese.
21. 21. Place the lentils on the plates.
22. 22. Place the cheese slices on the lentils.
23. 23. Sprinkle the chopped parsley over it.
24. 24. Add the plum mixture over the salad.
25. 25. Season the salad with cayenne pepper.
26. 26. Garnish the salad with the reserved parsley leaves.
27. 27. Serve the salad.

Nutrition per serving

• kcal: 465
• Protein: 22 g · Fett/Fat: 26 g · Carbs: 33 g