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Lentil salad

updated

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Ingredients for 4 servings:

  • 250 g lentils, red
  • 1 stalk(s) leek
  • 1 garlic clove(s)
  • 1 tbsp oil
  • 500 ml vegetable stock
  • ½ tsp thyme, dried
  • 3 tbsp wine vinegar
  • 75 g feta cheese
  • salt and pepper

Instructions

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

Vegetarian

Cook the lentils in salted water for about 8-10 minutes and drain. Finely slice the leek and mince the garlic. Heat the oil and sauté the garlic and thyme. Pour in the broth, add the vinegar, and bring to a boil briefly. Add the leek and mix with the lentils. Season with salt and pepper. Crumble the feta cheese and mix in. Tip: If you like, you can also add some cooked bacon.

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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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