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🍽️ Fruity Red Lentil Salad with Feta

450 kcal · 30 min · 4 servings

Ingredients

• lentils, red 300 g
• salt pinch
• arugula 125 g
• cucumbers 1 pc.
• spring onions 0.5 bunch
• mango 1 pc.
• feta 200 g
• cashew nuts 4 tbsp
• organic limes 1 pc.
• olive oil 4 tbsp
• honey 1 tsp
• pepper, black ground pinch

Instructions

1. 1. Put the red lentils into a pot.
2. 2. Cover them with salted water.
3. 3. Bring the water to a boil.
4. 4. Cook the lentils until soft for about 10 minutes.
5. 5. Drain the lentils in a colander.
6. 6. Rinse them briefly with cold water.
7. 7. Let the water drain off.
8. 8. Wash the arugula thoroughly.
9. 9. Let the arugula drain.
10. 10. Wash the cucumber.
11. 11. Cut off the ends of the cucumber.
12. 12. Cut the cucumber into small cubes.
13. 13. Wash the spring onions.
14. 14. Shake them dry.
15. 15. Remove the roots from the spring onions.
16. 16. Slice the spring onions into thin rings.
17. 17. Peel the mango.
18. 18. Cut the flesh away from the pit.
19. 19. Cut the mango flesh into cubes.
20. 20. Take the feta cheese in your hand.
21. 21. Crumble the feta cheese roughly with your fingers.
22. 22. Put the cashew nuts into a frying pan.
23. 23. Roast the cashew nuts without added fat.
24. 24. Set the heat to medium.
25. 25. Roast the nuts for about 2 minutes.
26. 26. Halve the lime.
27. 27. Squeeze the juice from the lime.
28. 28. Take a large bowl.
29. 29. Add 2 tablespoons of lime juice to the bowl.
30. 30. Add olive oil.
31. 31. Add honey.
32. 32. Mix the ingredients for the dressing well.
33. 33. Season the dressing with salt.
34. 34. Season the dressing with pepper.
35. 35. Add all prepared ingredients to the bowl with the dressing.
36. 36. Toss everything gently.
37. 37. Serve the salad on plates.
38. 38. Alternatively, fill the salad into jars for on-the-go.

Nutrition per serving

• kcal: 450
• Protein: 19 g · Fett/Fat: 24 g · Carbs: 35 g