Lentil salad with mint and feta
Warm lentils with mint, shallots and cider vinegar, with feta.
Active time20 min
Cooking25 min
Total40 min
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Ingredients
- 60 g shallots
- 20 g mint
- 100 g feta
- 35 ml olive oil
- 300 g dried green lentils
- 20 ml cider vinegar
Preparation
Rinse the lentils, cover with plenty of cold water and bring to the boil. Simmer for 25 minutes, until tender, then drain.
300 g dried green lentils- saucepan
- colander
While the lentils are cooking, peel and chop the shallots. Wash and chop the mint. Mix with the vinegar and oil in a salad bowl.
60 g shallots20 g mint35 ml olive oil20 ml cider vinegar- knife
- salad bowl
Prepare 100 g feta. Cut the cheese into small pieces. Add everything with the other salad ingredients. Add the warm lentils to the vinaigrette, mix and serve.
100 g feta- salad bowl
- knife
- chopping board
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration