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Lentil salad with feta

updated

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Ingredients for 4 servings:

  • 250 g lentils, red
  • salt water
  • 1 stalk(s) leek, cut into rings
  • 75 g bacon, diced
  • 125 ml water
  • 2 tbsp white wine vinegar
  • ½ tsp vegetable broth, instant
  • 1 tsp thyme, dried
  • salt and pepper
  • 100 g feta cheese

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

tastes very good lukewarm, but also cold.

Cook the lentils in salted water for about 8-10 minutes, not too soft, and drain in a colander. Fry the bacon cubes in a little oil until crispy and drain on kitchen paper. Sauté the leeks in the frying fat for 5 minutes. Add the water, vegetable stock, white wine vinegar, and dried thyme, if desired. Bring to a boil and simmer for 2-3 minutes. Season with salt and pepper. Place the drained lentils and bacon in a bowl with the leeks and mix well. Adjust seasoning if desired and crumble the feta cheese over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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