LENTILS SALAD WITH FETA CHEESE
This lentil, spinach and feta cheese is a nutritious and tasty dish that combines fresh flavours with healthy ingredients. The lentils are slow cooked with aromatic cumin seeds, fresh ginger and garlic, creating a rich and warm base for the salad. Baby spinach and fresh herbs, such as mint and coriander, add freshness and vibrancy to the dish. The feta cheese gives the necessary creamy texture and salty taste that balances beautifully with the lemon and spices. Serve this salad in individual bowls, accompanied by fresh black pepper for an extra spicy note.
Δείτε την συνταγή
15
25
25
4

Ingredients

  • 2 tsp olive oil
  • 2 tsp. cumin seeds
  • 1 clove of garlic, crushed
  • 2 teaspoons fresh ginger zest
  • 125 g lentils
  • 750 ml vegetable stock
  • 2 tablespoons fresh mint, finely chopped
  • 2 tbsp fresh coriander, finely chopped
  • juice of 1 lemon
  • 150 g baby spinach
  • 200 g feta cheese
  • fresh pepper
  • salt

Instructions

1

Heat the oil in a saucepan over medium heat, add the cumin seeds, garlic and ginger and sauté for 1 minute. Add the lentils and cook for 1 minute more.

2

Pour the vegetable stock into the pot, stir and simmer for 25 minutes, until all the juice is absorbed and the lentils are tender (removing the foam occasionally). Taste to see if salt and pepper are needed.

3

Remove the pot from the heat and set aside to cool.

4

In a bowl, add the mint and coriander, stir and add the lemon juice. Place the spinach leaves in individual bowls. Top each bowl with a quarter of the lentils and the feta cheese.

5

Serve with freshly ground black pepper.