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Ingredients
- 200 g Green lentils
- 65 g Carrots
- 40 g Shallots
- 2 cloves Garlic
- 1 sprig Thyme
- 1 Bay leaf
- 1 stalk Celery
- 2 tbsp Red wine vinegar
- 8 tbsp Olive oil
- 1 tbsp Fresh basil
- 1 tbsp Chives
- 1 tbsp Flat-leaf parsley
- 1 pinch Salt
- 1 pinch Black pepper
- 1 small Iceberg lettuce
- 200 g Feta cheese
- 12 Cherry tomatoes
Prepare and marinate lentils
- 1Rinse the lentils under cold water and place them in a pot. Add carrots, garlic, shallots, thyme, bay leaf, and celery stalks. Cover with water and simmer for about 18 minutes until the lentils are al dente.
- 2Drain the contents of the pot. Remove and discard thyme, bay leaf, and celery stalks.
- 3Cut the cooked carrots, garlic, and shallots into fine cubes (approx. 0.5 cm).
- 4Mix the diced vegetables with the lentils. Stir in red wine vinegar, half of the olive oil (4 tbsp), and the finely chopped herbs (basil, chives, parsley). Season with salt and pepper.
Arrange salad
- 1Roughly chop the iceberg lettuce. Halve the cherry tomatoes. Crumble the feta cheese into small pieces.
- 2Mix iceberg lettuce, tomatoes, and feta in a large bowl with the prepared lentils. Season the salad again with salt and pepper to taste and drizzle with the remaining olive oil (4 tbsp) just before serving.
Tip
The salad tastes even better if it can rest for 30 minutes. This allows the flavors of the herbs and dressing to blend optimally with the lentils.
