VEGETARIAN

Lentil and Feta Salad

Salads | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from the book by Mary Smith 'Food. Vegetarian Cooking at Home'

Ingredients

Lentils - 7.1 oz
Chicken Broth - 17 fl oz
Scallions - 5 pieces
Tomatoes - 2 pieces
Meyer Lemon Juice - 2 spoons
Olive Oil - 2 spoons
Feta cheese - 3.5 oz
Ocean salt - a pinch
Ground Black Pepper - to taste

Step by Step guide

Step 1

Pour the lentils into a colander and rinse them under cold water, then drain. Transfer them to a small pot and cover with vegetable broth. Bring to a boil and simmer on low heat for 15-20 minutes, until all the broth is absorbed (the lentils should remain slightly firm — al dente).

Step 2

Drain the lentils in a sieve and rinse quickly under water. Pat dry and transfer to a salad bowl.

Step 3

Add the chopped onion, tomatoes, basil, and parsley. Drizzle with lemon juice and olive oil. Crumble feta cheese into the salad and mix well. Season with salt and pepper to taste and serve. The optimal serving temperature for the salad is room temperature.