Lentil salad with shrimp and feta

Ingredients for 2 servings:

• 125 g Pardina Lentils, small
• 1 pinch of baking soda
• 1 tsp, heaped vegetable stock, granulated
• 2 small bell peppers
• 2 carrots
• 3 spring onions
• ½ bunch parsley
• 2 tbsp rapeseed oil
• 5 tbsp fruit vinegar
• salt and pepper
• chili powder
• 1 dashes liquid sweetener
• 150 g shrimp(s), boned, pre-cooked
• 75 g feta cheese

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 45 minutes

Place the lentils in a pot with 400 ml water, baking soda, and vegetable stock and cook according to the package instructions until tender. Finely dice the bell peppers. Peel and very thinly slice the carrots. Peel and slice the spring onions. Wash and roughly chop the parsley. Mix the oil, vinegar, sweetener, and spices together to make a marinade. Blanch the vegetables, add them to the marinade with the lentils, and mix well. Rinse the shrimp in cold water, dry them, and fold them into the salad. Let it marinate in the refrigerator for one to two hours. Season again to taste and finally stir in the parsley and finely diced feta cheese.