Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g lentils (mountain lentils, belua lentils or reen lentils)
- Vegetable broth, instant
- 1 ½ apples
- 125 g feta cheese
- 1 large onion (s)
- 1 bell pepper (s)
- 0.5 ½ Cucumber (s), as desired
- 3 tablespoon rapeseed oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon mustard
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the lentils according to the package instructions in two and a half times the amount of water with about 1 teaspoon of vegetable stock until they are firm to the bite. This takes about 20 minutes.
- In the meantime, cut the peeled apples, feta, paprika, onions and possibly cucumber into small cubes. Put everything with the cooked lentils in a salad bowl.
- For the dressing, mix rapeseed oil, balsamic vinegar, mustard, and salt and pepper and pour over the salad.
- Serve with a fresh baguette.
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