John Myers
Lentil Salad Spicy with Feta
The perfect lentil salad spicy with feta recipe with a picture and simple step-by-step instructions.
- 200 g Brown lentils (which don’t need to be soaked overnight)
- 600 ml Water
- 200 g Tomatoes happened
- 150 g Potatoes
- 60 g Carrots
- 120 g Smoked bacon
- 1 medium sized Onion
- 1 size Red peppers
- 100 g Feta
- 2 tsp Chilli flakes
- 1 tbsp Olive oil
- Vinegar, sugar, pepper, salt
- Cook the lentils in the water (without salt, otherwise they will cook longer) for approx. 20 – 30 min. In the meantime, peel the potatoes and carrots and cut into small cubes approx. 8 mm. Cut the bacon into small cubes. Peel the onion and cut into small cubes. Halve the peppers, remove the stalk, cut the halves crosswise into fine strips. Drain the feta and cut into slightly larger cubes than the other ingredients.
- When the lentils have the right consistency, pour off the excess water, fold in the tomato, pepper strips, potato, carrot and bacon cubes and let everything sit for about 5 minutes on the switched off, hot stove. Potatoes and carrots should also have a slight bite.
- When everything is well done, transfer it to a bowl. Fold in the diced onion and olive oil and season everything well with the chilli flakes, vinegar, sugar, pepper and salt. It should be spicy and spicy. At the very end, fold in the feta cubes and let the salad steep for at least 1 hour at room temperature.
- The salad is a good filling side dish, but also tastes simply pure with a sandwich ……………..
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