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🍽️ Warm lentil salad with sheep's cheese

542 kcal · 30 min · 4 servings

Ingredients

• 800 ml vegetable broth
• 250 g Puy lentils
• 1 avocado
• 1 cucumber
• 1 red onion
• 2 stalks celery
• 1 handful basil (5 g)
• 3 tbsp olive oil (30 ml)
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp white wine vinegar (30 ml)
• 200 g feta cheese (9% fat absolute)
• salt
• pepper
• 2 tbsp sunflower seeds (30 g)

Instructions

1. 1. Bring the broth to a boil in a pot.
2. 2. Add the lentils to the boiling broth.
3. 3. Cook the lentils for 20 to 25 minutes.
4. 4. Drain the cooked lentils.
5. 5. Transfer the lentils into a bowl.
6. 6. Let the lentils cool down for 5 minutes.
7. 7. Halve the avocado and remove the pit.
8. 8. Remove the flesh of the avocado from the skin.
9. 9. Dice the avocado flesh into small cubes.
10. 10. Wash the cucumber.
11. 11. Halve the cucumber lengthwise.
12. 12. Remove the seeds from the cucumber.
13. 13. Dice the cucumber.
14. 14. Peel the onion.
15. 15. Finely chop the onion.
16. 16. Wash the celery.
17. 17. Cut the celery into small cubes.
18. 18. Wash the basil.
19. 19. Shake the basil dry.
20. 20. Pluck the basil leaves from the stems.
21. 21. Roughly chop the basil leaves.
22. 22. Mix the oil with the lentils.
23. 23. Stir the mustard into the lentils.
24. 24. Add the honey to the lentils.
25. 25. Add the vinegar to the lentils.
26. 26. Crumble the sheep's cheese over the lentils.
27. 27. Fold the avocado into the lentils.
28. 28. Fold the cucumber into the lentils.
29. 29. Fold the onion into the lentils.
30. 30. Fold the celery into the lentils.
31. 31. Fold the basil into the lentils.
32. 32. Season the salad with salt.
33. 33. Season the salad with pepper.
34. 34. Sprinkle the finished salad with sunflower seeds.
35. 35. Serve the warm lentil salad.

Nutrition per serving

• kcal: 542
• Protein: 27 g · Fett/Fat: 29 g · Carbs: 42 g