Lentil salad simple
Lentils are an excellent source of iron. This trace element, essential for blood formation, is better absorbed from plant-based sources with the help of vitamin C – arugula and lemon juice further support this absorption.
Ingredients · Servings 4
- 300 g mountain lentils
- 2 tbsp white balsamic vinegar
- 6 tablespoons olive oil
- 1 Bund of Arugula (80 g)
- 250 g beetroot (pre-cooked, vacuum-packed)
- 2 tablespoons lemon juice
- Salt
- Pfeffer
- 150 g Feta (45% Fat in. Tr.)
Method · 35 min
- Rinse the lentils, drain them, and cook them in twice the amount of boiling water for 25–30 minutes until tender. Drain and let them drip dry. Then transfer them to a bowl, mix with 1 tablespoon of vinegar and 2 tablespoons of oil, and let them cool for 5 minutes.
- Meanwhile, pick over the arugula, wash it, and spin it dry. Halve the beets and cut them into wedges. Whisk together the remaining vinegar with the lemon juice, salt, pepper, and remaining oil, and season the dressing to taste.
- Arrange the lentils on plates, distribute the beetroot and arugula on top, and crumble feta over the top. Simply drizzle the lentil salad with dressing, grind some pepper over it, and serve.
Lentil salad is wonderfully versatile and can be adapted to your own taste: Instead of mountain lentils, other varieties such as beluga or Puy lentils work very well – however, the required amount of liquid and cooking time will vary depending on the variety. You can usually find the exact instructions on the packaging. If you prefer a vegan version of the lentil salad, simply replace the feta cheese with a plant-based alternative or sprinkle the salad with a handful of walnuts, pumpkin seeds, or sunflower seeds.
