Hello you all, today I’m back with a new recipe. Like the last recipe I shared with you guys, the emphasis on this one is once again inexpensive ingredients, easy and quick prep, and the fact that it’ll make for a delicious lunch the next day.
All of these ingredients are easy to find, and many of them you’ll only have to buy once (such as lentils), but will be able to use for many recipes to come. I got the idea of this recipe because a friend at uni had made a similar version for her lunch, and to me it seemed like a great alternative to the pasta I had been eating that day. After memorizing the basic ingredients, I experimented in the kitchen for a bit, perfecting the post I’m excited to share with you guys today. Enjoy!
Prep time: About 30 minutes
You will need:
- 1 cup of red lentils
- 2 cooked red beets
- 1 cup of crumbled feta
- about 10 cherry tomatoes
- herbal vinegar
- olive oil
- salt & pepper
- rucola (optional)
Step by step:
- You’ll want to begin by cooking your lentils. Bring 3 cups of water to a boil (3 cups of water per one cup of lentils).
- Add in your lentils and lower to a middle temperature. Stir throughout. Lentils will be done cooking after 15-20 minutes, when all the water has gone.
3. While your lentils are cooking, get to work chopping up your other ingredients. I like to chop up my feta cheese into little crumbles, that way the flavor soaks into the whole salad. Careful with the beets, they stain everything.
4. After your lentils have finished cooking, rinse them off with cold water. After doing this, be sure you have drained all of the water.
5. Now it’s time to add in the goods! Stir in your beets, tomatoes and feta cheese.
6. The seasoning for this salad is so simple, but so good. Top it off with herbal-vinegar. Add a little bit at a time, as it can quickly become too strong. Salt, pepper and olive oil are also key, add as much as you want.
7. At the very end, I like to sprinkle some parsley on top, it adds an even richer flavor.
8. While I originally only added rucola because I had some leftover in the fridge that I wanted to get rid of, I now never make the salad without it. Serve with heaps of fresh rucola, it just tastes so good together.
I hope that you guys enjoy this post, and please do let me know if you end up making this recipe. Anything you’d like to see me make or any dishes you’d like to recommend? Please leave it in the comments below. Much love, Julia