Red lentil salad with feta

Name: Red lentil salad with feta
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 small clove of garlic; 1 Spring onion; 50 g Mushrooms; 1/2 tsp (3 g) Oil; 1/2 TEASPOON Vegetable broth; 50 g red lentils; 7-10 Tbsp Thyme; 2 TEASPOONS Vinegar; 7-10 Tbsp white pepper; 1 pinch sugar, salt; 30 g Feta or sheep's cheese (40 % fat in dry matter)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 small clove of garlic
1 Spring onion
50 g Mushrooms
1/2 tsp (3 g) Oil
1/2 TEASPOON Vegetable broth
50 g red lentils
7-10 Tbsp Thyme
2 TEASPOONS Vinegar
7-10 Tbsp white pepper
1 pinch sugar, salt
30 g Feta or sheep's cheese (40 % fat in dry matter)

Directions

1
Peel and finely chop the garlic. Clean and wash spring onion and mushrooms. Cut spring onion into fine rings, mushrooms into slices
2
Heat the oil in a coated pan. Fry everything in it for about 5 minutes while turning. Deglaze with 1/8 l water, bring to the boil and stir in the stock. Add lentils and thyme and cook covered for 8-10 minutes
3
Season the lentils with vinegar, pepper, sugar and possibly salt. Leave to stand for about 30 minutes. Cut the cheese into thin slices and arrange on the lentil salad. Tastes lukewarm and cold