Lentil Salad with Beluga Lentils and Basmati Rice
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g lentils (belua lentils)
- 150 g basmati
- 5 medium tomato (s)
- 150 g feta cheese, diced
- 4 spring onion (s)
- 3 tablespoon vegetable broth
- 2 tablespoon olive oil
- 4 tablespoon balsamic vinegar
- 4 tablespoon lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the lentils in plenty of salted water for about 20-25 minutes. Cook the rice as instructed, drain everything and then mix. Dice the tomatoes, chop the onions and add both to the lentil mixture.
- Mix a marinade of vegetable stock, vinegar, oil and lemon juice, add to the salad, season everything with salt and pepper.
- It goes well with toasted baguette or flatbread.
- Instead of the spring onions you can also use 1/2 stick of leek.
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