A tasty meal salad with legumes.
Ingredients
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1 can of lentils (310 grams), rinsed
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1 thinly sliced fennel
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2 tablespoons of pomegranate seeds
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2 tablespoons apple cider vinegar
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2 tablespoons olive oil
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Pinch of coarsely ground black pepper
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2 tablespoons crumbled feta
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2 tablespoons flat-leaf parsley
Preparation
Mix the lentils with the fennel and the pomegranate seeds. Add a fresh dressing based on vinegar, olive oil and some black pepper. Transfer the salad to a serving platter and finish by sprinkling the feta and parsley over it.
Number of persons
4
Duration
15 minutes
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