Green Lentil Salad with Feta and Vegetables

1. 1 Green lentilspack 450 g ≈ $2.40 70 g
2. 2 Tomatoes≈ $4.67 per kg 100 g
3. 3 Cucumbers≈ $3.67 per kg 80 g
4. 4 Feta or brined cheesepack 200 g ≈ $3.00 40 g
5. 5 Onions≈ $1.60 per kg 20 g
6. 6 Parsleypack 50 g ≈ $1.50 6 g
7. 7 Lemon≈ $4.70 per kg 15 g
8. 8 Olive oil 10 ml
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the lentils, cover with 210 ml cold water, bring to a boil, then reduce heat to medium and simmer for 20 minutes until tender and the grains break down. Drain and cool the lentils.

2. Cube the tomatoes² and cucumber³ into 1 cm pieces, slice the onion⁵ into thin half-moons, and finely chop the parsley⁶.

3. In a bowl, combine the cooled lentils with the tomatoes², cucumber³, onion⁵, and parsley⁶.

4. Dress with lemon⁷ juice and olive oil, season with salt, and gently toss.

5. Crumble the feta⁴ into 1 cm pieces, fold into the salad, and mix gently.

6. Let the salad sit for 10 minutes at room temperature to let the flavors meld, then serve.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.