Yeşil Mercimek Salatası | Turkish Lentil Salad with Feta

Rinse the green lentils thoroughly in a sieve. Bring to a boil in a pot with double the amount of unsalted water and simmer gently for about 20–25 minutes until al dente. Then drain, rinse briefly with cold water, and leave to cool completely.

In the meantime, toast the walnut kernels in a pan without fat over medium heat for about 3–4 minutes until fragrant. Then remove from the heat, leave to cool, and roughly chop.

Wash, deseed, and finely dice the red bell pepper. Peel and finely dice the red onion. Wash the parsley and mint, shake dry, pick the leaves, and finely chop.