Summary

Ingredients

• 200 g lentils, cooked (belua, brown, reen)
• 6 cocktail tomatoes, preferably colorful
• 100 g rocket, alternatively oak leaf lettuce or lamb`s lettuce (dependin on the season)
• 1 medium onion (s), red
• 50 g feta cheese, alternatively or tofu or fake chicken, diced
• 3 teaspoons olive oil, or pumpkin seed oil
• 3 teaspoon balsamic vinegar, red
• 1 teaspoon vegetable stock, instant or instant cube vegetable stock
• 3 tablespoon water, hot
• 1 shot Tabasco, or other chilli sauce

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Instructions

1. Quarter the tomatoes, dice the onion and mix with the lentils, lettuce and feta.
2. Then mix the oil and balsamic vinegar and add the granulated vegetable broth. Top it off with a dash of Tabasco. If you don`t have a granulated vegetable broth on hand, you can also use a bouillon cube which you crumble and dissolve in 3 tablespoons of hot water and then add to the balsamic / oil mixture. Now add the dressing to the salad, then let it steep for another 10-15 minutes.
3. Freshly baked (still warm or warmed up) baguette goes perfectly with it.
4. Tip for vegans:
5. The salad also tastes great without feta, e.g., with fried tofu or boiled / fried fake chicken.