savory

Red Lentils Salad with Rye Bread

Linsensalat

The last exam is coming up and that usually implies a decrease in the quality of the food I consume… There is just no time! Luckily I found this recipe for a salad that (despite being “just” a salad) is actually very filling and thus provides me with enough energy for another long session in the library. The best thing is though, that it tastes really good and it can be prepared and eaten within 45 minutes 🙂 But now back to my cave – the books are calling!

Ingredients (serves 2):

150 g red lentils
350 ml vegetable broth
1 small onion
75 g feta cheese
3 tsp chopped chives
3 tbsp white wine vinegar
2 tbsp olive oil
salt, pepper

Wash and boil the red lentils in the vegetable broth. Chop the onion and the feta cheese. Mix all the ingredients together and season with salt, pepper, vinegar and oil. Serve with rye bread and butter.

Tip: For a non-vegetarian version, add 80 g chicken breast cold cuts.

 

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