Lentil salad with feta
Vegetarian. 9 small steps, 3 of them done meanwhile, while a timer runs. The main ingredients: lentils, feta and arugula.
- Time
- 40 min
- Difficulty
- Easy
- per serving
- 574 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
- Lentils150 g
- Feta100 g
- Arugula50 g
- Red onion½
- Mustard1 tsp
- Vinegar1½ tbsp
- Olive oil3 tbsp
- Bay leaf1
- Water500 ml
- Saltto taste
- Black pepperto taste
Contains Lactose
You need
5 parts- Pot
- Strainer
- Large bowl
- Cutting board & knife
- Whisk
Directions
9 stepsRinse lentils
Rinse the lentils cold in a strainer and let them drain.
- 150 g Lentils
Bring lentils to a boil
4 minHigh heat
Put the lentils with 500 ml water, the bay leaf and ½ tsp salt in a pot and bring to a boil with the lid on.
- 500 ml Water
- 1 Bay leaf
- Salt
Dice onion
Meanwhile, while step 2 runs
Meanwhile peel the red onion and cut it into fine dice.
- ½ Red onion
Simmer lentils
25 minMedium heat
Reduce the heat and simmer the lentils uncovered for about 25 minutes, until soft but still al dente.
Stir dressing
Meanwhile, while step 4 runs
Meanwhile whisk the mustard, vinegar, olive oil, ½ tsp salt and pepper in a large bowl. Stir in the diced onion, which makes its sharpness milder.
- 1 tsp Mustard
- 1½ tbsp Vinegar
- 3 tbsp Olive oil
- Salt
- Black pepper
Wash arugula
Meanwhile, while step 4 runs
Wash the arugula and let it drain well in a strainer.
- 50 g Arugula
Drain lentils
Drain the lentils in a strainer, remove the bay leaf and let them drain briefly.
Marinate lentils
10 min
Add the still warm lentils to the dressing and mix well. Let them stand for about 10 minutes so they soak up the dressing.
Serve
Fold the arugula into the lentils, crumble the feta over the top and sprinkle with pepper.
- 100 g Feta
- Black pepper
Nutrition
per serving574 kcal
- Protein
- 26 g
- Carbohydrates
- 47 g
- Fat
- 31 g
Guide values, calculated from the ingredients.
