Didn’t plan anything for lunch and both pantry and fridge came to the rescue!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Here you can find more of My Recipes with Lentils.
Thin Lentils Salad
Servings: 5 People
Ingredients
- 500 g Thin Lentils
- ½ cup Cherry Tomatoes , halved
- 1 Avocado , diced
- 150 g Sausage , from pork meat with leeks, sliced
- 5 Spring Onions , halved lengthwise and thickly sliced
- 1 ½ tbsp Capers , roughly chopped
- 150 g Feta cheese , crumbled
- 1 cup fresh Coriander , leaves picked and chopped
- ½ cup fresh Parsley , leaves picked and chopped
- 3 Bay Leaves
- 2 tbsp EVOO , Extra Virgin Olive Oil
- 3 tbsp Balsamic Vinegar
- 4 tbsp Vinaigrette , recipe in dressings section
- 2 Litres Water
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- In a medium pot add the water, the bay leaves and the lentils. Bring to a boil and simmer for about 20’ and until lentils have softened. Take out of the pot in a fine net to drain, discard the bay leaves and keep aside.
- Use the same pot and add 1 tbsp of oil over medium heat. Allow to heat up and add the spring onions. Sauté for 4’ to soften. Remove from the pot and keep aside.
- In the same pot add the remaining 1 tbsp of oil over high heat and allow to heat up well. Add the sausage and fry for 5’ aiming for a nice colour on them.
- In the serving bowl add the coriander, parsley capers, avocado and cherry tomatoes and season with the salt and pepper. Add the feta and drizzle over it the balsamic vinegar. Then add the lentils, sausage and the spring onions, pour the vinaigrette and mix well.
