Lentil salad with feta cheese

Ingredients for 6 servings:

• 200 g lentils, red
• 4 tbsp lemon juice
• some salt and pepper
• Sugar
• 2 bulbs of fennel (250 g each)
• 1 pomegranate
• 4 sprigs of parsley
• 300 g sheep’s cheese
• 5 tbsp olive oil

Instructions

Working time approx. 35 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 58 minutes

Cook the lentils in a pot of boiling salted water for 8 minutes, drain, refresh, and drain well. Place the lentils in a bowl and season generously with 3 to 4 tablespoons of lemon juice, a little salt, sugar, and pepper. Let them stand for at least 15 minutes. Remove the outer layer from the fennel bulbs and cut out the stalks into wedges. Cut the bulbs lengthwise into thin slices or grate them. Gently knead the fennel in a bowl with a little salt and sugar. Halve the pomegranate and, standing over a bowl, knock out the seeds with a wooden spoon. Chop the leaves from the parsley stalks. Cut the feta cheese into not-too-thick slices. Mix the fennel stock, pomegranate seeds, and 5 tablespoons of olive oil into the lentils. Season with salt and sugar. Arrange the fennel, lentil salad, and feta cheese on plates. Sprinkle with parsley and pepper and serve drizzled with a little olive oil.