Lentil Salad with Feta and Mint Dressing

Prep 15 min·Cook 25 min·Total 40 min·4 servings·VEGETARIAN·510 kcal

Lentil salad from above in a large bowl with feta, cranberries and almonds

Ingredients

For the salad

200 gr (7 oz.) green lentils
2 carrots
200 gr (7 oz.) mixed salad leaves
2 spring onions
50 gr (1.8 oz.) almonds (roasted and salted)
100 gr (3.5 oz.) feta
50 gr (1.8 oz.) dried cranberries

For the mint dressing

10 fresh mint leaves
4 Tbsp olive oil
2 Tbsp lemon juice
2 tsp honey
salt and pepper (to taste)

Equipment: Saucepan, Sieve, Fine grater, Large salad bowl, Small bowl

Instructions

Cook the lentils

1.Rinse the green lentils in a sieve under cold water.
2.Cook them in plenty of water for 20 to 25 minutes, until soft but still firm to the bite.
3.Drain, rinse briefly under cold water and let them cool completely.

Prepare the leaves and vegetables

1.Wash the salad leaves and spin them thoroughly dry.
2.Wash the carrots, peel them and grate them finely.
3.Cut the spring onions into fine rings.

Prepare the toppings

1.Roughly chop the almonds.
2.Crumble the feta into small pieces with your fingers.

Mix the mint dressing

1.Wash the mint leaves and chop them very finely.
2.Stir them together with the olive oil, lemon juice and honey in a small bowl.
3.Season with salt and pepper.

Assemble

1.Put the salad leaves into a large bowl and scatter over the cooled lentils, the grated carrots and the spring onions.
2.Add the almonds, feta and cranberries on top.
3.Pour over the mint dressing only just before serving and toss everything gently.

Notes

Tip from my kitchen: do not salt the cooking water for the lentils, and season the finished salad generously instead. Salted water noticeably lengthens the cooking time and the lentils soften unevenly. Afterwards let them cool completely, because lukewarm lentils wilt the leaves within minutes. I grate the carrots very finely so they spread through the whole salad rather than sitting on top. The mint gets chopped right at the end, because it darkens quickly in the air. And the dressing always goes on at the table, otherwise the salad is a sad thing the next day.

Nutrition per serving: 510 kcal · 19 g protein

MY NOTES

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