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🍽️ Fresh Lentil and Feta Salad

497 kcal · 30 min · 4 servings

Ingredients

• 300 g Puy lentils
• 600 ml vegetable broth
• 2 tbsp balsamic vinegar
• 4 tbsp olive oil
• lemon juice
• salt
• pepper
• 250 g cherry tomatoes
• 250 g feta
• 1 red onion
• 2 tbsp fresh chopped cilantro

Instructions

1. 1. Rinse the lentils under running water.
2. 2. Let the lentils drain well in a colander.
3. 3. Bring the vegetable broth to a boil in a pot.
4. 4. Add the lentils to the boiling broth.
5. 5. Simmer the lentils on low heat for about 20 minutes until tender.
6. 6. Drain any remaining water from the pot.
7. 7. Mix the warm lentils with the balsamic vinegar and the oil.
8. 8. Season the mixture with lemon juice, salt, and pepper.
9. 9. Let the salad cool down to lukewarm.
10. 10. Wash the tomatoes thoroughly.
11. 11. Cut the tomatoes in half.
12. 12. Cut the feta cheese into small cubes.
13. 13. Peel the onion.
14. 14. Halve the onion.
15. 15. Slice the onion into thin strips.
16. 16. Gently fold the tomatoes, feta, and onion into the cooled lentil salad.
17. 17. Taste and adjust the seasoning if needed.
18. 18. Divide the salad onto plates.
19. 19. Garnish the salad with fresh coriander leaves.
20. 20. Serve the salad.

Nutrition per serving

• kcal: 497
• Protein: 29 g · Fett/Fat: 27 g · Carbs: 35 g