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lentil salad with feta

Lentil Salad with Feta

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Prep Time 6 hours
Cook Time 20 minutes
Total Time 6 hours 20 minutes
Cuisine global vegetarian
Servings 2 servings

Ingredients
  

  • 1/2 cup dry whole masoor soaked for 5-6 hours
  • 1 bay leaf
  • 1/4 cup julienned beetroot raw beet is fine
  • 1 European cucumber julienned
  • 1/2 green apple sliced
  • 1 cup spinach leaves choose baby spinach or tender small leaves
  • 100 grams feta cheese cut into small cubes

dressing

  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp ground turmeric
  • pinch of salt

garnish

  • toasted cumin seeds
  • edible flower petals I used Nasturtium

Instructions
 

  • To prepare the lentil salad with feta, start by cooking the lentils. Drain the soaked masoor. Cook on stove top / pressure cooker or Instant pot until just cooked and retaining its shape. For pressure cooking, place masoor with enough water to cover, a bay leaf and 1/2 tsp salt. Close the pressure cooker lid and remove the weight. After a few minutes, steam starts escaping from the nozzle. Switch off after 5 minutes.
  • Open lid and drain the cooked lentils in a colander. Allow to cool for a bit.
  • Wash and dry the greens (spinach or any other).
  • In a shallow bowl, layer half the lentils. Scatter spinach leaves, beet, cucumber and apple over this. Top with the remaining lentils.
  • Scatter feta cubes over the salad.
  • In a small bowl, whisk the lemon juice, olive oil, turmeric and salt vigorously until thick. Pour this all over the salad.
  • Garnish with toasted cumin seeds and nasturtium petals.

Notes

  • If using regular cucumber, peel and discard seeds before cutting into thin batons.
  • Canned lentils can be used to put together this salad with hardly any prep time