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🍽️ Insalata di lenticchie con feta croccante

587 kcal · 30 min · 4 porzioni

Ingredienti

• 250 g lenticchie marroni
• 600 ml brodo vegetale
• 2 cipolle rosse
• 1 spicchio d'aglio
• 3 peperoncini rossi
• 5 rametti prezzemolo
• 5 cucchiai olio d'oliva
• 400 g feta (4 fette; 45 % grassi nel prodotto)
• 3 cucchiai aceto di vino bianco
• 1 cucchiaino senape piccante
• 3 cucchiai succo di limone
• 0.5 cucchiaino miele
• sale
• pepe

Preparazione

1. 1. Rinse the lentils under running water.
2. 2. Let the lentils drain well in a colander.
3. 3. Pour the broth into a pot.
4. 4. Bring the broth to a boil.
5. 5. Add the lentils to the boiling broth.
6. 6. Simmer the lentils on low heat for 20 to 25 minutes until tender.
7. 7. Remove the pot from the heat.
8. 8. Drain the lentils.
9. 9. Let the lentils drain thoroughly again.
10. 10. Peel the onions.
11. 11. Cut the onions into thin strips.
12. 12. Peel the garlic.
13. 13. Chop the garlic very finely.
14. 14. Clean the chilies.
15. 15. Wash the chilies.
16. 16. Dice the chilies into small cubes.
17. 17. Wash the parsley.
18. 18. Shake the parsley dry.
19. 19. Slice the parsley leaves into thin strips.
20. 20. Heat 2 tablespoons of oil in a pan.
21. 21. Add the onions, garlic, and chili to the pan.
22. 22. Sauté the vegetables over medium heat for 3 to 5 minutes.
23. 23. Ensure the onions remain slightly crisp.
24. 24. Line a baking sheet with parchment paper.
25. 25. Arrange the feta on the baking sheet.
26. 26. Sprinkle the onion mixture evenly over the cheese.
27. 27. Preheat the oven to 220 degrees Celsius.
28. 28. Bake the feta in the preheated oven for about 10 minutes.
29. 29. Ensure the cheese is baked through.
30. 30. Pour the vinegar into a bowl.
31. 31. Add the mustard.
32. 32. Add the remaining oil.
33. 33. Add the lemon juice.
34. 34. Add the honey.
35. 35. Add salt and pepper.
36. 36. Whisk everything together to make a dressing.
37. 37. Season the dressing to taste.
38. 38. Set aside half of the dressing.
39. 39. Stir the other half of the dressing into the drained lentils.
40. 40. Fold the parsley into the lentils.
41. 41. Divide the salad among plates.
42. 42. Remove the feta with the onions from the baking sheet.
43. 43. Place the feta on the salad.
44. 44. Drizzle everything with the remaining dressing.

Valori per porzione

• kcal: 587
• Protein: 31 g · Fett/Fat: 38 g · Carbs: 30 g