Beluga lentil salad

Ingredients for 6 servings:

• 250 g beluga lentils
• 1 tsp salt
• 1 red bell pepper
• 1 yellow pepper
• 1 snake cucumber(s)
• 3 m.-large tomato(s)
• 3 spring onions
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar, alternatively mild white wine vinegar
• e.g. salt and pepper
• e.g. oregano, fresh
• n. B. herbs, fresh
• 250 g sheep’s cheese, n. B.

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Fine lentils in the slightly refreshing version with or without sheep’s cheese

Cook the lentils in salted water for about 15-20 minutes until al dente, drain, rinse, drain well, and let cool. Wash and trim the bell peppers. Wash the cucumber, peel it if desired or use it with the skin on, halve it lengthwise, and remove the seeds. Wash, halve, and deseed the tomatoes. Wash, trim, and halve the spring onions lengthwise. Cut all the vegetables into small 5 mm cubes. Carefully toss the vegetables with the drained and now cooled lentils. Whisk together a vinaigrette of oil, vinegar, salt, and freshly ground pepper. Season with fresh oregano (and/or other fresh Mediterranean herbs to taste). Drizzle over the mixed salad ingredients, toss to combine, and let stand for about 10 minutes. Crumble feta cheese over the salad, if desired. The salad can be eaten with flatbread or baguette as a starter, side dish, or main course.