Lentil Salad with Vegetables and Feta

A tasty, healthy, and nutritious salad made from cooked lentils, fresh vegetables, and crumbled cheese. A great idea for a lunch to take to work, prepared the day before, as the flavors blend and combine into a harmonious whole overnight.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 cup Lentils, raw

  • 1 piece Spices, bay (leaves)

  • pieces Thyme, fresh

  • 1 piece Green, raw

  • 1 piece Bell pepper, yellow, fresh

  • 1 piece Bell pepper, red, fresh

  • pieces Onion, young

  • 5 spoon Juice, lemon

  • pieces Oil, olive

  • pieces Salt, table

  • 200 g Cheese, feta

Steps

  1. Sort through the lentils, place them in a colander, rinse under running water, and drain well. Transfer them to a suitably sized pot, adding a bay leaf and thyme. Pour in enough water to fully cover the lentils and place on the stove. Bring to a boil, then reduce the heat and simmer the lentils gently for 16 to 20 minutes until they soften but do not fall apart.

  2. Drain the cooked lentils well and transfer them to a bowl. Remove the bay leaf and thyme and let them cool.

  3. Thoroughly clean and wash the vegetables. Cut the bell pepper and celery into strips or chunks, and finely chop the green part of the spring onion. Add the chopped vegetables to the bowl with the cooled lentils. Season with salt, olive oil, and lemon juice, and gently mix the ingredients.

  4. Serve the salad in bowls, crumble feta cheese on top. Add a bit of freshly ground pepper if desired, and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 146.88 kcal
  • Fat: 11.4 g
    • Saturated Fat: 5.51 g
  • Carbohydrates: 4.6 g
    • Sugars: 2.39 g
  • Protein: 5.33 g
  • Fiber: 0.37 g

Advice

You can add numerous extras to the lentil salad: chopped tomatoes, minced herbs, seeds (pumpkin, sunflower, sesame), sliced avocado, etc.