Summary

Ingredients

• 250 g lentils (Puy lentils)
• 1 onion (s), red
• 100 g rocket
• 125 g feta cheese
• 100 g cranberries
• 100 g walnuts
• 2 cloves garlic)
• 3 tablespoon apple cider vinegar
• 3 tablespoon olive oil, virgin
• 3 teaspoons honey
• 2 teaspoon, heaped mustard
• Salt and pepper, black
• Garlic, crushed

Print Recipe Pin Recipe

Instructions

1. Wash the lentils and cook for about 20 minutes without salt, until they are soft enough but do not disintegrate! In the meantime, prepare the marinade using oil, vinegar, salt, a good amount of black, freshly ground pepper, crushed garlic, honey and mustard. Cut the onion into small cubes, wash the rocket and spin dry. Roughly chop the cranberries, cut the feta cheese and then crumble between your hands. Roughly chop the walnuts and then briefly toast them in a pan without fat until they start to smell. Drain the lentils at the end of the cooking time, cool with cold water and drain well. Finally mix well with all the other ingredients and season the salad to taste with a little salt, pepper or more apple cider vinegar.