Brief description:
Oriental salad with red lentils, crunchy vegetables, pomegranate, and spicy feta – a delight!
Ingredients (for 2 servings):
120 g red lentils,
10 g vegetable broth,
130 g pomegranate seeds,
1 yellow bell pepper (approx. 180 g),
100 g cherry tomatoes,
120 g cucumber
, 30 g pumpkin seeds,
100 g light feta
, fresh parsley.
For the dressing:
10 g olive oil,
juice of one lime
, ½ tsp cumin,
1 pinch of cayenne pepper ,
salt and pepper to taste
Instructions:
Prepare the lentils:
Cook the red lentils in vegetable broth until al dente. Drain the water and let the lentils cool.
Prepare the vegetables:
Dice the bell pepper and cucumber. Halve the cherry tomatoes.
Toss the salad:
In a large bowl, combine the lentils, chopped vegetables, pomegranate seeds, and pumpkin seeds.
Make the dressing:
In a small saucepan, combine the olive oil, lime juice, cumin, cayenne pepper, salt, and pepper.
Final preparation:
Pour the dressing over the salad and toss well. Crumble the feta cheese over the salad and garnish with fresh parsley.
