Lentil salad

Ingredients for 4 servings:

• 125 g lentils
• 1 tbsp chicken broth powder
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 3 spring onions
• n.e. mint leaves, optional
• 100 g feta cheese
• 3 tbsp lime juice
• 3 tbsp olive oil
• 1 tsp honey, agave syrup or rice syrup
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 25 minutes; Total time approx. 10 hours 45 minutes

vegetarian

Cook the lentils in approximately 1 liter of water with chicken stock powder. Note: Some lentils need to be soaked overnight. Then drain the water through a sieve. Clean and finely dice the bell pepper. Clean the spring onions and slice them into thin rings. Chop the mint, if desired. Then mix everything with the lentils. Cut the feta cheese into slightly larger cubes (otherwise it will easily fall apart) and carefully fold it into the salad. Then, for the dressing, combine the lime juice, olive oil, and honey, add it to the salad, and gently fold it in again. Season with salt and pepper. Can be eaten as a full meal with some herb baguette or as a side dish for a barbecue.