Description
A refreshing salad featuring red lentils, crisp vegetables, and a zesty dressing, perfect for any occasion.
Ingredients
Scale
- 200 g rote Linsen
- 1 rote Paprika, gewürfelt
- 1 Gurke, entkernt und gewürfelt
- 150 g Feta, zerbröselt
- 1 rote Zwiebel, fein gehackt
- 1 Bund Petersilie, gehackt
- 1 Bund Minze, gehackt
- 1 Handvoll Granatapfelkerne (optional)
- 4 EL Olivenöl
- Saft von 1 Zitrone
- 1 TL Honig oder Ahornsirup
- 1 TL gemahlener Kreuzkümmel
- ½ TL Zimt
- 1 TL süßes Paprikapulver
- Salz und Pfeffer nach Geschmack
Instructions
- Begin by rinsing the red lentils in a fine sieve to remove impurities. Cook the lentils in plenty of boiling salted water for about 10–12 minutes until al dente. Make sure to let them cool completely after draining to maintain their shape.
- While the lentils cool, chop the red pepper and cucumber into small cubes. Finely chop the red onion, parsley, and mint. Remember to chop the herbs just before mixing to preserve their freshness.
- In a small bowl, mix the olive oil, lemon juice, honey or maple syrup, cumin, cinnamon, paprika, salt, and pepper until well combined.
- Add the cooled lentils to a large salad bowl and include the prepared vegetables and dressing. Mix everything well to combine the flavors.
- Finally, add the crumbled feta and, if desired, the pomegranate seeds. Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
Notes
For best taste, prepare the salad a day in advance. Adjust cooking times if using different types of lentils.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg