Green Lentil Salad

Packed with protein and brimming with health benefits, lentils are a nutritional powerhouse. This green lentil salad masterfully blends sweet and savory flavors, creating a delightful symphony of tastes in every bite. Perfect as a hearty side dish or a light main course, it’s a versatile recipe you’ll want to make again and again.

(2)

Preparation 30 min
Baking 20 min
Servings 4
Level Débutant

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Preparation steps

Préparation des ingrédients

Step 1
Start by cooking the lentils. Follow the instructions on the packet.
Here, 150 grams of lentils are soaked in 450 milliliters of cold water, then cooked for 20 minutes.
When the lentils are cooked, rinse with cold water. Set aside.

Peel and chop all the vegetables and the apple. Set aside.
Cube feta cheese if not already detailed.

Vinaigrette

Step 2
Place the mustard and honey in a bowl, then add the balsamic vinegar.
Mix
Step 3
Pour in the cider vinegar and mix well again.
Step 4
Finally, add the olive oil in a thin stream and toss to combine.
The vinaigrette should be well blended.

Preparing the salad

Step 5
In a salad bowl, add the chopped vegetables and apple. Chop the parsley and add the diced feta.
Add the vinaigrette if the salad is to be eaten in its entirety; otherwise, add it at the last moment to avoid "cooking" the ingredients.
Adjust seasoning with a pinch of salt and a turn of the pepper mill.

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Green Lentil Salad

Ingredients

Salad

Green lentils : 150 grams
Carrots : 150 grams
White cabbage : 100 grams
Feta cheese : 100 grams
Parsley sprigs : 2
Apple Cripps Pink : 1
Shallot : 1
Salt : 1 pinch
Pepper : 1 pinch

Dressing

Olive oil : 10 centiliters
Balsamic vinegar : 4 teaspoons
Mustard : 2 teaspoons
Honey : 2 teaspoons
Apple cider vinegar : 2 teaspoons

Preparation steps

Préparation des ingrédients

Start by cooking the lentils. Follow the instructions on the packet.
Here, 150 grams of lentils are soaked in 450 milliliters of cold water, then cooked for 20 minutes.
When the lentils are cooked, rinse with cold water. Set aside.

Peel and chop all the vegetables and the apple. Set aside.
Cube feta cheese if not already detailed.

Vinaigrette

Place the mustard and honey in a bowl, then add the balsamic vinegar.
Mix
Pour in the cider vinegar and mix well again.
Finally, add the olive oil in a thin stream and toss to combine.
The vinaigrette should be well blended.

Preparing the salad

In a salad bowl, add the chopped vegetables and apple. Chop the parsley and add the diced feta.
Add the vinaigrette if the salad is to be eaten in its entirety; otherwise, add it at the last moment to avoid "cooking" the ingredients.
Adjust seasoning with a pinch of salt and a turn of the pepper mill.