Summary

Ingredients

• 200 g lentils, red
• 3 spring onion (s)
• 1 medium bell pepper (s), red
• 1 packet feta cheese
• 1 can corn
• salt and pepper
• Vegetable stock, instant, for the cooking water
• Vinegar, (blackberry vinegar)
• Balsamic cream

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Instructions

1. Cook the lentils in vegetable stock for 10 minutes, they should still have a very light bite. Caution, the cooking point is reached quickly! Pour off the lentil water. In the meantime, wash the peppers and cut into small cubes, the spring onions into thin rings and the feta cheese into small cubes. Put everything in a bowl with the corn. Season with salt, pepper, blackberry vinegar and balsamic cream. Let the salad stand for a few hours, season again to taste.