Lentil salad with feta and garlic bread

Name: Lentil salad with feta and garlic bread
Total time: 30 min
Ingredients: 1 l water; 1 tsp coarse salt; 300 g 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; 300 g green asparagus in short pieces; 1 tsp coarse salt; 100 g white cheese blocks; 240 g toasted country bread (round loaf); 1 split garlic clove

Cook 30 mins 4 people

Inspired by favoured 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 flavours that fulfil as much as they satisfy. In the category of salads, ones like these are few and far between.

Where to buy Copy link

ingredients

1 l water
1 tsp coarse salt
300 g 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
300 g green asparagus in short pieces
1 tsp coarse salt
100 g white cheese blocks

Side dish

240 g toasted country bread (round loaf)
1 split garlic clove

preparation

Preparation

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

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

5. Add the spring onions and the asparagus, and sauté for another 2 minutes, then add the salt. Stir the onions, asparagus and the last tablespoon of oil into the lentils and pour the salad into a serving bowl.

6. Break the feta block up into little rough pieces and press them down between the lentils. Sprinkle with lemon zest and serve with toasted bread rubbed lightly with garlic.