Red lentil salad with feta cheese & bacon

Name: Red lentil salad with feta cheese & bacon
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 500 g red lentils; 2-3 (approx. 750 g) Rocks Leek; 100 g Bacon (breakfast bacon in thin slices); 2 TABLESPOONS Oil; 2 Garlic cloves; 6-8 TABLESPOONS apple juice; 1 TEASPOON Vegetable broth; 6-8 TABLESPOONS White wine vinegar; 7-10 Tbsp black pepper, salt; 1 TEASPOON dried thyme; 150 g creamy sheep's cheese; 7-10 Tbsp Thyme

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

500 g red lentils
2-3 (approx. 750 g) Rocks Leek
100 g Bacon (breakfast bacon in thin slices)
2 TABLESPOONS Oil
2 Garlic cloves
6-8 TABLESPOONS apple juice
1 TEASPOON Vegetable broth
6-8 TABLESPOONS White wine vinegar
7-10 Tbsp black pepper, salt
1 TEASPOON dried thyme
150 g creamy sheep's cheese
7-10 Tbsp Thyme

Directions

1
Cook the lentils in 1 l boiling water for 8-10 minutes. Clean the leek, cut in half lengthwise, wash and cut finely. Quench the lentils and let them drip off
2
Cut the bacon into pieces and fry them crisply in hot oil, take them out. Peel garlic and dice finely. Fry briefly with the leek in hot frying fat. Stir in 1/8 l water, apple juice, stock and vinegar, bring to the boil. Season with pepper, thyme and possibly salt. Simmer for 1-2 minutes. Let it cool down a little bit and mix it with the lentils. Leave to stand for at least 2 hours
3
Divide the sheep's cheese into small pieces and fold into the salad with the bacon. Garnish with thyme
4
Drink: cool white wine, cider or beer