Lentil and broccoli salad

Ingredients for 4 servings:

• 2 heads of broccoli
• 200 g feta cheese
• 2 cups beluga lentils
• 2 tsp broth, granulated
• 1 jar tomatoes, dried in oil
• 3 stalk(s) spring onions
• 1 onion(s)
• 500 g tomatoes
• 3 tbsp olive oil
• 4 tbsp white wine vinegar
• 3 tsp mustard, medium hot
• 3 tsp honey
• 1 tbsp soy sauce
• salt and pepper
• curry powder
• Paprika powder
• chili powder
• lovage

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Vegetarian, fitness salad, healthy,

Cook the lentils in twice the amount of water with the broth for 25-30 minutes. Wash the broccoli and chop the florets. Peel and finely chop the stalks, cook in salted water for 5-10 minutes until al dente, and then refresh under cold running water. Chop the tomatoes, sun-dried tomatoes, feta cheese, spring onions, and the onion. Drain the lentils and broccoli and combine everything in a large bowl. Mix the dressing and pour over the salad. Mix everything together and let it sit for a short while, then enjoy. This goes well with baguette and hummus, for example.