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–+ servings

Light lentil salad with strawberries & mint

A springtime lentil salad with sweet strawberries, fresh mint, feta and a hint of lemon. The combination of earthy depth and fruity lightness is rounded off with a mild dressing of olive oil and lemon juice. Ideal as a light starter or vegetarian main course - especially refreshing on warm days.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main course, Salad
Cuisine Mediterranean, seasonal, vegetarian
Servings 2 People
Calories 420 kcal

Cooking utensils

  • 1 Small saucepan
  • 1 Salad bowl
  • 1 Cutting board & knife
  • 1 Lemon squeezer
  • 1 Sieve

Ingredients
  

For the salad:

  • 100 g Mountain lenses
  • 150 g fresh strawberries
  • 1 small bunch of mint
  • 80 g Feta cheese crumbled
  • 1 small red onion finely diced

For the dressing:

  • Juice of half a lemon
  • 2 Tbsp olive oil
  • Salt & pepper to taste
  • Optional: 1 tsp honey

Preparation
 

Preparation

  • Cook the lentils:
  • Rinse the lentils in a sieve and boil in lightly salted water for approx. 20 minutes until cooked but firm to the bite. Then drain and leave to cool.

Prepare the ingredients:

  • Wash the strawberries, remove the greens and cut into quarters.
  • Finely chop the mint, crumble the feta and finely dice the onion.

Serve the salad:

  • In a large bowl, mix all the ingredients with the dressing made from lemon juice, olive oil, salt, pepper and a little honey, if desired.
  • Garnish with fresh mint and serve immediately.

Recommended side dishes

  • Baguette with olive oil
  • Grilled halloumi
  • A light leaf salad with rocket & nuts

Nutritional values per portion

Calories: 420kcalCarbohydrates: 30gProtein: 20gFat: 22g
Keyword Lentil salad, Light salad, Mint, Rosé wine, Spring, Strawberries, Vegetarian
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