Lentil salad with cranberries and walnuts

Ingredients for 4 servings:

• 250 g lentils (Puy lentils)
• 1 onion(s), red
• 100 g arugula
• 125 g feta cheese
• 100 g cranberries
• 100 g walnuts
• 2 garlic cloves
• 3 tbsp apple cider vinegar
• 3 tbsp extra virgin olive oil
• 3 tsp honey
• 2 tsp, heaped mustard
• Salt and pepper, black
• e.g. garlic, crushed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Very aromatic salad with Puy lentils

Wash the lentils and cook without salt for about 20 minutes until they are soft enough but not falling apart! In the meantime, prepare the marinade with oil, vinegar, salt, a generous amount of freshly ground black pepper, crushed garlic, honey, and mustard. Finely dice the onion, wash the arugula, and spin it dry. Roughly chop the cranberries, slice the feta cheese, and then crumble it between your hands. Roughly chop the walnuts and briefly toast them in a pan without fat until they begin to smell. Once the lentils are cooked, drain them thoroughly and cool them in cold water. Finally, mix well with all the other ingredients and season the salad to taste with a little salt, pepper, or more apple cider vinegar.