Lentil, Feta, and Vegetable Salad

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≈ $4.65 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 with cold water; fill a pot of at least 2 liters with water at a lentils:water 1:3; bring to a boil on HIGH heat, then reduce to MEDIUM; cook 18–20 minutes until tender when pierced; drain and cool the lentils to room temperature.

2. Dice the tomatoes² into about 1 cm cubes; dice the cucumber³ into about 1 cm cubes; slice the onion⁵ into thin strips.

3. In a large bowl (at least 2 liters) combine the cooled lentils with the chopped tomatoes², cucumber³, onion⁵ and parsley⁶.

4. Drizzle with lemon⁷ juice and olive oil; season with salt to taste and toss gently until evenly distributed.

5. Crumble the feta⁴ by hand into small pieces about 0.5–1 cm and add to the salad; fold gently.

6. Taste and adjust with salt or lemon⁷ as needed; let rest 5–10 minutes at room temperature for the flavors to meld.

7. Serve the salad at room temperature in portioned bowls; serve with lemon⁷ wedges or sprinkled with extra parsley⁶.

8. Assemble ahead and refrigerate up to 24 hours; before serving, give a gentle stir and let stand at room temperature for 15 minutes.

In short

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