Red lentil, cucumber, and feta salad
Serves : 4 people
Preparation : 20 minutes
Cooking : 4 minutes
Instructions
Rinse the lentils quickly under cold water without letting them soak.
Cook them for 4 minutes in boiling salted water.
Check to see if they're done—the lentils should be al dente, still slightly firm. Your salad will be all the more appetizing and flavorful!
Once the lentils are cooked, drain the water and rinse them quickly under cold water to stop them from cooking further.
Let the lentils drain in a colander, then transfer them to a large bowl.
Peel the cucumber and cut it lengthwise into 4 or 6 pieces. Then
dice it into small cubes and add them to the salad bowl.
Cut the feta into small cubes and add it to the bowl.
Peel and remove the root end from the onion. Finely
chop it and add it to the bowl.
Squeeze the lemon and pour the juice into the bowl.
Wash and dry the fresh herbs.
Remove the main stems and finely chop the leaves.
Add them to the salad.
Drizzle the salad with olive oil, toss well, and chill it before serving.
It should be nice and cold when you eat it.