Mediterranean lentil salad

Ingredients for 2 servings:

• 250 g beluga lentils
• 1 vegetable stock cube
• 100 g cucumber(s)
• 100 g tomatoes
• 100 g bell pepper(s), green
• 125 g feta cheese made from cow’s milk
• 15 g mustard, medium hot
• 3 tbsp rapeseed oil
• 3 tbsp balsamic vinegar, lighter
• some parsley
• some chives
• some chervil
• little salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple, light cuisine, vegetarian

Cook the lentils in water with the vegetable stock cube for about 18-20 minutes until al dente, drain, and let cool. Peel the bell peppers and cucumber. Dice the tomatoes, bell peppers, cucumber, and feta and add to the lentils. Finely chop the parsley, chives, and fresh chervil, if desired, and add. Mix a dressing from mustard, rapeseed oil, and balsamic vinegar and drizzle over the lentils. Season with salt. Refrigerate the salad and let it marinate well. Cow’s milk feta is preferred here, as it is slightly milder and not as salty as real Greek feta. You can also vary the herbs with other freshly chopped herbs.