Black Lentil Salad with feta cheese

This post is also available in german/deutsch.People naturally need less energy on such hot days than in the icy winter time. But many keep their standard program, at least when it comes to eating habits. The result could be fatigue and indolence.

This can be counteracted with light cuisine.
A nice recipe for this is a delicious black lentil salad made from beluga lentils, vegetables and some sheep’s cheese. By and large, we are avoiding carbohydrates here.
Nevertheless, the salad makes you feel full and at the same time supplies the body with important minerals. In addition to hydration, this is also very important at these temperatures.

Just give it a try. That tastes really great!

Black lentil salad

200 g black lentils
1 yellow carrot
3 tomatoes
1 small cucumber
2 small green pepper bells
1/2 avocado
50 g feta cheese, more if you like
1/2 bunch of parsley
1 spring onion
dressing
3 sprigs of fresh tarragon
1 tbsp apple cider vinegar
1 tbsp water
4 tbsp olive oil
1 tsp agave syrup
1 tsp dijon mustard
salt and pepper

salad
Bring 500 ml of water to a boil. Wash the lentils well and add them to the boiling water. Cook for 15 minutes until al dente. The cooking time may vary depending on the brand. It is best to follow the instructions on the package.
Drain the lentils and let them drain well.
Cut the carrots and pepper bells into crescents. Core the tomatoes and cucumber and cut into small cubes. Dice the avocado, finely chop the onions and parsley and lightly crumble the feta cheese.
dressing
Remove the tarragon leaves from the stems and chop them finely and place in a screw-top jar with the remaining dressing ingredients, shake vigorously and season to taste again.
Put the salad ingredients in a bowl and mix with the dressing.
Serve immediately.

Tip: If you are going to serve the salad later, add the dressing just before serving.

If you try this black lentil salad or one of our other recipes, please leave us a comment how you liked it. 

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Black lentil salad

Easy and delicious black lentil salad with feta cheese and vegetables for hot summer days.

Course black lentil salad

Cuisine easy recipe

Keyword black lentils

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Author Klaraslife

Ingredients

salad

• 200 g black lentils
• 1 yellow carrot
• 3 to matoes
• 1 small cucumber
• 2 small green pepper bells
• 1/2 avocado
• 50 g feta cheese more if you like
• 1/2 bunch of parsley
• 1 spring onion

dressing

• 3 sprigs of fresh tarragon
• 1 tbsp apple cider vinegar
• 1 tbsp water
• 4 tbsp olive oil
• 1 tsp agave syrup
• 1 tsp dijon mustard
• salt and pepper

Instructions

salad

• Bring 500 ml of water to a boil. Wash the lentils well and add them to the boiling water. Cook for 15 minutes until al dente. The cooking time may vary depending on the brand. It is best to follow the instructions on the package.
• Drain the lentils and let them drain well.
• Cut the carrots and pepper bells into crescents. Core the tomatoes and cucumber and cut into small cubes. Dice the avocado, finely chop the onions and parsley and lightly crumble the feta cheese.

dressing

• Remove the tarragon leaves from the stems and chop them finely and place in a screw-top jar with the remaining dressing ingredients, shake vigorously and season to taste again.
• Put the salad ingredients in a bowl and mix with the dressing.
• Serve immediately.

Notes

Tip: If you are going to serve the salad later, add the dressing just before serving.

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