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INGREDIENTS
- 200 g black lentils, dry
- 800 ml vegetable broth (can be replaced with water)
- 1 tablespoon dried thyme
- ½ teaspoon dried garlic
- 1 small red bell pepper (approx. 150 g)
- 5 radishes (5× 10 g)
- 1 small yellow onion (approx. 40 g)
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 200 g Balkan cheese
- 50 g fresh arugula
- 3 tablespoons olive oil
- Salt
- Pepper
INSTRUCTIONS
- 1First, cook the lentils. Rinse them under cold running water, transfer to a large 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.
- 2Meanwhile, slice the bell pepper into thin strips, slice the radishes into thin rounds, and peel and finely chop the onion.
- 3Once the lentils are cooked, drain them, cool them under cold water, and place them in a large bowl. Then add the sliced bell 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 the arugula and 3 tablespoons of olive oil, and mix once more (this time a bit more gently).
- 4You can serve the finished salad immediately or let it chill in the refrigerator for 30 minutes before serving.
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