Lentil Salad

Instructions

1. Step 1

   Pick over the lentils, then rinse them thoroughly under cool running water.

   Ingredients used: 200.0 gr Lentil

   Cookware: fine mesh sieve

2. Step 2

   Put the lentils, water, bay leaf, and ½ tsp (3 gr) salt in the saucepan. Bring to a boil over high heat.

   Ingredients used: 1.0 piece Bay Leaf, 3.0 gr Fine Salt, 1000.0 ml Water

   Cookware: saucepan

3. Step 3

   Reduce to low heat and simmer until the lentils are tender but still hold their shape.

   Timer: 20 min (fixed)

   Cookware: saucepan

4. Step 4

   Drain the lentils and discard the bay leaf. Spread the lentils on the baking sheet and let them cool until no longer steaming.

   Timer: 15 min (fixed)

   Cookware: fine mesh sieve, rimmed baking sheet

5. Step 5

   Dice the cucumber, halve the tomatoes, finely chop the red onion, and chop the parsley.

   Ingredients used: 250.0 gr Cherry Tomato, 200.0 gr Cucumber, 20.0 gr Flat-Leaf Parsley, 100.0 gr Red Onion

   Cookware: Chef Knife, cutting board

6. Step 6

   Whisk the lemon juice, Dijon mustard, garlic, remaining ½ tsp (3 gr) salt, and black pepper in the mixing bowl.

   Ingredients used: 10.0 gr Dijon Mustard, 3.0 gr Fine Salt, 4.0 gr Garlic, 1.0 gr Ground Black Pepper, 45.0 ml Lemon Juice

   Cookware: mixing bowl, whisk

7. Step 7

   Slowly whisk in the olive oil until the dressing is blended.

   Ingredients used: 60.0 ml Extra Virgin Olive Oil

   Cookware: mixing bowl, whisk

8. Step 8

   Add the cooled lentils and prepared vegetables and parsley to the dressing. Toss gently until evenly coated.

   Cookware: mixing bowl

9. Step 9

   Fold in the feta cheese and serve at room temperature or chilled.

   Ingredients used: 120.0 gr Feta Cheese

   Cookware: mixing bowl