Lentil Salad with Balkan Cheese

4 SERVINGS

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INGREDIENTS

200 g of black lentils, dry
800 ml of vegetable broth (can be substituted with water)
1 tablespoon of dried thyme
½ teaspoon of dried garlic
1 small red pepper (approx. 150 g)
5 radishes (5× 10 g)
1 small yellow onion (approx. 40 g)
2 tablespoons of red wine vinegar
2 tablespoons of lemon juice
1 teaspoon of Dijon mustard
200 g of Balkan cheese
50 g of fresh arugula
3 tablespoons of olive oil
Salt
Pepper

INSTRUCTIONS

1
First, start cooking the lentils. Rinse them under cold running water, transfer to a larger pot, and pour in 800 ml of vegetable broth. Then add dried thyme, dried garlic, and salt to the pot and bring the contents to a boil. Subsequently, reduce the heat to medium and cook the lentils for 23–25 minutes.
2
Meanwhile, cut the pepper into thin strips, slice the radishes into thin slices, and peel and finely chop the onion.
3
Once the lentils are cooked, drain them, cool under cold water, and place in a larger bowl. Then add the chopped pepper, radishes, onion, wine vinegar, lemon juice, Dijon mustard, salt, and pepper, and mix everything thoroughly. Crumble the Balkan cheese into the resulting mixture, add arugula and 3 tablespoons of olive oil, and mix again (this time a bit more gently).
4
The finished salad can be served immediately or chilled in the refrigerator for 30 minutes before serving.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.