Summary

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

1. 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.
2. Mix a marinade of vegetable stock, vinegar, oil and lemon juice, add to the salad, season everything with salt and pepper.
3. It goes well with toasted baguette or flatbread.
4. Instead of the spring onions you can also use 1/2 stick of leek.