castello-fullfavorites iconBasket Copyicon-checkmarkicon-facebookicon-globeInstagramicon-pinterestCastello sustainability-08 Copy 7icon-youtubeservings icon mediumtimerTime icon big
Lentil salad with feta and garlic bread

Lentil salad with feta and garlic bread

Cook 30 min 4 people

Inspired by favored classics – our Lentil salad with feta and garlic bread recipe is something of its own. Lead by a varied ensemble of fresh vegetables, textures are crisp with widespread flavors that fulfill as much as they satisfy. In the category of salads, ones like these are few and far between.

Read more


  • 4¼ cups water
  • 1 tsp coarse salt
  • 10½ ounces green lentils, e.g. from Puy or black beluga lentils
  • 1 rinsed lemon
  • 2 tbsp olive oil
  • 4 red onions in wedges
  • 6 spring onions in short pieces
  • 10½ ounces green asparagus in short pieces
  • 1 tsp coarse salt
  • 3½ ounces white cheese blocks

Side dish

  • 8⅖ ounces toasted country bread (round loaf)
  • 1 split garlic clove



1. Bring plenty of salted water to a boil in a large pot. Add the lentils and cook over low heat, covered, for about 14min. Drain the lentils, then place them in a bowl.

2. Finely grate the lemon zest, yellow part only (save the zest – approx. 2 tsp).

3. Remove the rest of the peel and the membranes from the lemon – follow the shape of the fruit.

4. Cut along the membranes between the lemon fillets to remove the lemon flesh. Chop the lemon fillets into small pieces and stir into the lentils.

5. Heat 1 tbsp of the oil in a frying pan. Saute the red onions over medium heat, stirring continuously, for about 1min.

6. Add the spring onions and the asparagus, and saute for another 2 minutes, then add the salt.

7. Stir the onions, asparagus and the last tablespoon of oil into the lentils and pour the salad into a serving bowl.

8. Break the feta block up into little rough pieces and press them down between the lentils.

9. Sprinkle with lemon zest and serve with toasted bread rubbed lightly with garlic.