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Lentil salad with Beluga lentils and basmati rice

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Ingredients for 6 servings:

  • 200 g lentils (beluga lentils)
  • 150 g basmati
  • 5 m.-large tomato(s)
  • 150 g feta cheese, diced
  • 4 spring onions
  • 3 tbsp vegetable broth
  • 2 tbsp olive oil
  • 4 tbsp balsamic vinegar
  • 4 tbsp lemon juice
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook the lentils in plenty of salt-free water for about 20-25 minutes. Cook the rice according to the instructions, drain well, and then mix. Dice the tomatoes and finely chop the onions, and add both to the lentil mixture. Mix a marinade of vegetable stock, vinegar, oil, and lemon juice, add to the salad, and season with salt and pepper. Serve with toasted baguette or flatbread. You can also use 1/2 a leek instead of the spring onions.

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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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