Beluga lentil salad with feta cheese – delicious and light!
Beluga lentil salad with feta cheese is a fantastic meal prep dish that you can prepare quickly and easily using my recipe. And thanks to the protein-rich lentils, this super tasty and aromatic salad is also really filling.
Colorful ingredients for aromatic beluga lentil salad with feta cheese
There are so many different types of lentils, such as red lentils, plate lentils and beluga lentils. So why use beluga lentils for this delicious salad? It’s simple: they don’t fall apart so quickly when cooked and retain a firm consistency.
- Beluga lentils: you can buy them dried and cook them directly.
- Feta cheese: I used a firm feta cheese, but a creamy one would also work.
- Cherry tomatoes: taste particularly aromatic and slightly sweet.
- Small cucumbers: are somewhat firmer and not so watery.
- Onion: red onions are somewhat milder and also look good.
- Baby spinach: is an alternative to the usual iceberg or lettuce.
- Toasted slivered almonds: you can also buy unroasted almonds and roast them yourself in a pan. Whole almonds also work, of course.
A hearty veggie salad in 30 minutes
Quick and easy dishes are very popular. But it’s not always the case that they are also healthy and filling. Unlike quick pasta dishes, this beluga lentil salad with feta cheese is fresh, light, filling and healthy.
It contains lots of important vitamins and proteins that will fill you up and give your body a boost. This simple recipe is absolutely perfect if healthy eating is important to you.
You can prepare this quick beluga lentil salad in just a few minutes:
- Wash the lentils and cook until al dente.
- Wash and chop the vegetables.
- Cut or break the feta cheese into small pieces.
- Mix the dressing in a small bowl and mix with all the ingredients. Then you can enjoy the lentil salad.
You can of course also add or replace ingredients, e.g. walnuts instead of almonds or peppers instead of tomatoes.
I hope you enjoy preparing the lentil salad and wish you a good appetite. If you liked the recipe, please leave a rating or a comment. I look forward to it.
Beluga lentil salad with feta cheese recipe
Ingredients
For the salad
- 250 g Beluga lenses
- 180 g Sheep's cheese
- 200 g Cherry tomatoes
- 2 small cucumbers
- 1 red onion
- 100 g Baby spinach
- 30 g roasted almond slivers
For the dressing
- 60 ml Lemon juice, freshly squeezed
- 40 ml Olive oil
- Salt and pepper
Zubereitung
- Rinse the Beluga lentils in a sieve under running water until the water runs clear.
- Cook the lentils in a pan of water for approx. 15-20 minutes until al dente (they must not be too soft). Then drain and rinse with cold water.
- Wash the cherry tomatoes, cucumber and baby spinach. Halve the tomatoes, halve the cucumbers lengthwise and cut into slices.
- Peel and halve the onion and cut into rings.
- Cut the feta cheese into small cubes or crumble with your fingers.
- Mix the lemon juice and olive oil in a small bowl and season with salt and pepper to taste.
- Mix the salad and dressing together well and serve.
Notes
Nährwerte
Meal prep – how to keep the beluga lentil salad
Here’s a good reason why you should definitely try this lentil salad: it’s perfect as a meal prep! You can cook the beluga lentils, chop the remaining salad ingredients and mix the dressing.
Then take a large screw-top jar and layer the salad: first the dressing, then the lentils, then the rest of the salad. To serve, tip it upside down into your salad bowl or shake the salad in the jar.
Alternatively, and the best way to keep it for as long as possible, you can store the dressing, cooked beluga lentils and vegetables in separate containers. The beluga lentil salad with feta cheese will then keep for approx. 3 days in the fridge.
Would you like to try out more lentil salad recipes? Then try the oriental lentil salad or the lentil salad with apple.
You can also follow me on Instagram for even more inspiration about Levante cuisine.
