Lentil Salad With Tomatoes And Feta, Recipe With Photo

Ingredients

Green lentils - 150 grams;

Feta cheese - 150 grams;

Large strong tomato - 1 piece;

Small red onion - 1 piece;

Basil - several branches;

Lemon juice - 1 tsp;

Olive oil - 2 tablespoons;

Salt, black pepper - to taste.

• 256 kcal
• 40 minutes
• 40 minutes

Photo of the finished dish

Step by step recipe with photo

The salad that I suggest you prepare today can be served both as a side dish for meat dishes, and as a completely independent dish. For this salad, it is better to use green lentils - during cooking, they retain their original shape and do not turn into porridge. Just remember that you need to salt the lentils at the very end of cooking, otherwise they will be hard.

Photo with ingredients for salad.

Sort the lentils, rinse, cover with cold water and cook until tender for about 20-25 minutes. At the end of cooking, season with salt to taste. Drain the water.

Cut the tomato into cubes.

Cut the onion into thin half rings.

Combine lemon juice and olive oil, stir.

Cut the feta into small cubes.

Combine lentils, chopped tomato and onion. Tear the basil with your hands and add to the salad.

Pour the lemon-oil dressing over the salad, season with salt to taste and add a pinch of black pepper as desired. Stir. Place feta cubes on top.

Serve the salad garnished with basil leaves. The result is a healthy, bright and delicious salad.

Enjoy your meal!