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Lentil Salad with Feta
Cold, filling, portable.
kcal
430
Protein
24 g
Carbs
46 g
Fat
16 g
min
20
per serving
Easy1 serving
Ingredients
- Beluga lentils80 g dry
- Feta50 g
- Red onion½
- Parsley1 handful
- Red wine vinegar2 tbsp
Method
- Cook the lentils 20 minutes and cool.
- Marinate with onion, vinegar and oil.
- Fold in the feta and parsley.
Chef's tip
Dress the lentils while still warm — cold, they take on nothing.
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