Tangy marinated lentil salad with feta

Tangy marinated lentil salad with feta

Based on 29 ratings

"Whenever I make this salad, my future self is already looking forward to eating it for lunch the next few days, because it tastes just as good warm as it does cold. It's an edible interplay of many intense ingredients: Feta, capers, three different herbs (you need a total of 20 g / ¾ oz), almonds, cumin. and chili. The base is rainbow chard (unlike lettuce, it doesn’t wilt. In the colder months Tuscan kale also fits very well) and beluga lentils, which are cooked until al dente, i.e. firm to the bite, in plenty of salted water, similar to pasta."

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
75 g
beluga lentils
150 g
Swiss chard
75 g
feta cheese
35 g
almonds
garlic
25 g
capers
40 ml
olive oil
½ tbsp
ground cumin
¼ tsp
chili flakes
2 sprigs
cilantro
2 sprigs
parsley
2 sprigs
basil
tbsp
red wine vinegar
salt
pepper
olive oil (for coating)
lemon zest (for serving)
MetricImperial

Utensils

pot (with lid), fine sieve, cutting board, knife, bowl (large), frying pan, cooking spoon, fine grater

How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-chop-green-herbs

How to chop green herbs

how-to-prepare-garlic

How to prepare garlic

Nutrition per serving

Cal654
Fat51 g
Protein21 g
Carb35 g
  • Step 1/4

    Rinse lentils, add to a pot, and cover with 5 cm/ 2in water. Bring to a boil, reduce the heat to medium-low and let simmer with the lid on approx. for 20-30 min. Drain and season with salt.
    • 75 g beluga lentils
    • salt
    • pot (with lid)
    • fine sieve

    Rinse lentils, add to a pot, and cover with 5 cm/ 2in water. Bring to a boil, reduce the heat to medium-low and let simmer with the lid on approx. for 20-30 min. Drain and season with salt.

  • Step 2/4

    In the meantime, wash and dry Swiss chard. Separate the stems from the leaves. Thinly slice the stems and slice the leaves into thick ribbons. Place in a serving bowl and massage with a little olive oil and salt until soft. Set aside. Roughly chop almonds, then the capers, and finely mince garlic.
    • 150 g Swiss chard
    • 35 g almonds
    • garlic
    • 25 g capers
    • salt
    • olive oil (for coating)
    • cutting board
    • knife
    • bowl (large)

    In the meantime, wash and dry Swiss chard. Separate the stems from the leaves. Thinly slice the stems and slice the leaves into thick ribbons. Place in a serving bowl and massage with a little olive oil and salt until soft. Set aside. Roughly chop almonds, then the capers, and finely mince garlic.

  • Step 3/4

    In a frying pan, heat olive oil over medium-high heat. Add almonds and fry until almost golden brown, then add garlic and fry briefly until fragrant and just about to brown. Remove from heat, then mix in cumin and chili flakes. Add salt and pepper, let cool.
    • 40 ml olive oil
    • ½ tbsp ground cumin
    • ¼ tsp chili flakes
    • salt
    • pepper
    • frying pan
    • cooking spoon

    In a frying pan, heat olive oil over medium-high heat. Add almonds and fry until almost golden brown, then add garlic and fry briefly until fragrant and just about to brown. Remove from heat, then mix in cumin and chili flakes. Add salt and pepper, let cool.

  • Step 4/4

    Add lentils to the serving bowl. Crumble feta into the bowl with the chard. Tear plucked coriander, parsley, and basil leaves and add to the bowl, leaving some for garnishing. Next add the capers, half of the oil-almond mixture and red wine vinegar. Mix everything well. Season to taste with salt and pepper. Sprinkle the remaining nuts on top and finish with the zest of half a lemon. Can be eaten immediately or kept chilled in the fridge for up to three days. Enjoy!
    • 75 g feta cheese
    • 2 sprigs cilantro
    • 2 sprigs parsley
    • 2 sprigs basil
    • tbsp red wine vinegar
    • salt
    • pepper
    • lemon zest (for serving)
    • fine grater

    Add lentils to the serving bowl. Crumble feta into the bowl with the chard. Tear plucked coriander, parsley, and basil leaves and add to the bowl, leaving some for garnishing. Next add the capers, half of the oil-almond mixture and red wine vinegar. Mix everything well. Season to taste with salt and pepper. Sprinkle the remaining nuts on top and finish with the zest of half a lemon. Can be eaten immediately or kept chilled in the fridge for up to three days. Enjoy!

  • Enjoy your meal!

    Tangy marinated lentil salad with feta

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!