Lentil Salad with Balkan Cheese

First, cook the lentils. Rinse the Beluga lentils under cold water, place them in a large pot, and pour in 800 ml of vegetable broth. Add the dried thyme, garlic powder, and a pinch of salt, and bring everything to a boil. Then reduce the heat to medium and let the lentils simmer for approx. 23–25 minutes.

Meanwhile, cut the bell pepper into fine strips, slice the radishes thinly, and peel and finely dice the onion.

Once the lentils are cooked, drain them, rinse briefly under cold water, and transfer them to a large bowl. Add the prepared bell pepper, radishes, onions, red wine vinegar, lemon juice, Dijon mustard, as well as salt and pepper, and mix everything thoroughly. Crumble the Balkan cheese over the salad, add the arugula and olive oil, and gently fold everything in.