Red lentil salad with feta cheese

Name: Red lentil salad with feta cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g red lentils; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Stalk leek (leek); 75 g Sliced breakfast bacon (Bacon); 1 TABLESPOON Oil; 2-3 TABLESPOONS White wine vinegar; 1⁄2 Tsp Vegetable broth (instant); 1 TEASPOON dried thyme; 100 g Sheep's cheese; 7-10 Tbsp Garnish with thyme

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g red lentils
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Stalk leek (leek)
75 g Sliced breakfast bacon (Bacon)
1 TABLESPOON Oil
2-3 TABLESPOONS White wine vinegar
1⁄2 Tsp Vegetable broth (instant)
1 TEASPOON dried thyme
100 g Sheep's cheese
7-10 Tbsp Garnish with thyme

Directions

1
Cook the lentils in 1⁄2 l salt water covered for 8-10 minutes.
2
Clean and wash the leek, cut it in half lengthwise and cut it into thin strips. Cut bacon into pieces. Heat oil in a frying pan. Fry the bacon until crispy. Take out, drain on kitchen paper.
3
Sauté the leek in the frying fat for about 5 minutes. 1⁄8 Add l water, vinegar, stock and thyme, bring to the boil and simmer for 2-3 minutes. Season with pepper and possibly salt.
4
Drain the lenses. Add to the leek with the bacon and mix well. Season again with salt and pepper. Crumble feta cheese over it. Garnish with thyme. The salad tastes hot or cold.
5
It goes well with toasted brown bread.