Summary

Ingredients

• 200 g belua lentils
• 250 g cherry tomato (s)
• 1 large bell pepper
• Salad your choice
• 100 g feta cheese
• 2 tablespoon balsamic vinegar
• 2 tablespoon olive oil
• salt and pepper

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Instructions

1. Cook the lentils according to the instructions on the package, drain and let cool down a little.
2. In the meantime, wash the vegetables. Core the peppers and cut into strips, halve the tomatoes. Depending on the variety, the salad can be plucked into small pieces. Mash the feta with a fork and also set aside.
3. Put the pepper strips in a pan and fry briefly and deglaze with balsamic vinegar. Now add the lentils, stir everything and remove from the stove. Next, the tomatoes and cheese are added to the still warm pepper and lentil mixture. Season with salt, pepper and oil and serve on the salad.
4. Tips: The peppers are easier to digest if you remove the shell (peel or heat in the oven and then peel off the shell). You can also use parmesan instead of feta, which gives the salad a milder taste.