Summary

Ingredients

• 150 g lentils (mountain lentils or belua lentils)
• much water
• 1 small leek
• 1 large carrot
• some celery (approx. 50 g)
• 0.5 ½ zucchini
• 3 tomato (s)
• 100 g feta cheese (e.. Bularian) or crumbly oat roll
• 0.5 ½ bunch parsley
• possibly rocket
• 3 tablespoon olive oil
• 3 tablespoon balsamic vinegar, white or red, depending on your taste
• 1 teaspoon sugar, brown
• 1 teaspoon mustard
• salt and pepper

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Instructions

1. Wash the lentils and cook them in plenty of water without salt (so that they still bite). In the meantime, cut the vegetables into small pieces. Drain the lentils and drain well in the colander.
2. In a large pan, fry the leek, carrots and celery in a little olive oil until the leek is translucent. Then add the zucchini and fry again for 5 minutes over medium heat. Sprinkle with brown sugar and let it caramelize (if you prefer it sweet and sour, you can also use 2 teaspoons)
3. Reduce the heat to the lowest level. Add the lentils to the pan, season with salt and pepper and add 2 tablespoons of vinegar. Turn off the stove and after stirring briefly, pour everything into a salad bowl.
4. Add the tomatoes cut into cubes and crumble the cheese over them (the lentil mixture should be warm so that the cheese melts slightly). Add the chopped parsley.
5. Now make a vinaigrette from 3 tablespoons each of olive oil and balsamic vinegar as well as the mustard and pour over the salad. Season again with salt and pepper. If you like, you can sprinkle freshly chopped rocket on top before serving.
6. Tastes freshly prepared (still lukewarm) or pulled through the next day as a main course or side dish (then reduce the amount).