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Lentil salad

updated

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Ingredients for 2 servings:

  • 150 g beluga lentils or Puy lentils
  • 100 g chickpeas
  • 1 tomato(s)
  • ½ avocado(s)
  • 100 g feta cheese
  • ½ bunch of spring onions
  • 1 clove(s) garlic
  • 1 lime(s) or lemon
  • coriander
  • cumin
  • mint
  • Salt
  • olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 30 minutes

vegetarian, quick

The night before, wash the chickpeas and soak them in double the amount of water. The next day, wash the lentils thoroughly and cook them unsalted for 25 minutes. Then add the chickpeas and cook them unsalted in the pressure cooker for 25 minutes. In the meantime, prepare all the fresh ingredients and chop them finely, grate the garlic clove, and juice the lime. Strain the lentils and chickpeas, let them cool briefly, and mix them with the remaining ingredients. Season to taste with coriander, cumin, mint, salt, olive oil, and lime juice.

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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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