Lentil and Feta Salad

Summary

Ingredients

• 200 g lentils, red
• 2 cloves garlic
• 0.5 ½ bunch spring onion (s)
• 100 g tomato (s), dried in oil
• 1 red pepper (s)
• 1 packet feta cheese
• 6 tablespoon white wine vinegar
• 5 tablespoon olive oil
• 750 ml vegetable stock
• 0.25 ¼ bunch thyme
• 0.25 ¼ bunch basil
• 1 tablespoon honey
• salt and pepper

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Instructions

1. Chop the garlic and fry lightly in 1 tablespoon of olive oil in a saucepan, do not let it brown.
2. Rinse the lentils in a sieve, drain them, add them to the garlic in the saucepan and sauté briefly. Deglaze with 2 tablespoons of white wine vinegar and the vegetable stock. Simmer the lentils for about 10 minutes over medium heat with the lid closed.
3. In the meantime, cut the spring onions, bell peppers and sun-dried tomatoes into small pieces and place in a bowl. Also cut the thyme and basil into small pieces and add.
4. Drain the lentils and let them cool a little.
5. For the dressing, mix well 4 tablespoons of white wine vinegar, honey and 4 tablespoons of olive oil and season with salt and pepper.
6. Add the lentils and dressing to the bowl, then chop up the feta cheese and sprinkle over the salad as you like. Stir everything well and serve.
7. Tastes great as a grill side dish, but is also a great main meal, especially on warm days.