Cerrar este cuadro de búsqueda.
Carlota Fariña


Have you ever tried a salad with lentils? I remember the first time I heard about this salad, it was from two Italian friends of Thomas’. The two girls had just recently gone vegetarian and were telling me how legumes were important in their diets. They introduced me to these green lentil salad that I have now re-created, thanks to Biocop and their eco products. Absolutely delicious! 

Another major plus is that you don’t need to soak the lentils overnight, which means you can prepare this fantastic dish in minutes.

To make this green lentil salad even tastier, I have added crumbled feta cheese, red onion, and some fresh coriander. I have dressed it with avocado oil, but if you haven’t this at home, you can use olive oil or vinegar instead. It’s just as delicious.


INGREDIENTS for two people

180 gr (¾ cup) lentils 

75 gr (½ cup) feta cheese 

2 tbsp extra virgin avocado oil

Half of a red onion

Fresh coriander, salt, and pepper to taste 



Cook the lentils for about 20 minutes in a pot. If you don’t want them al dente, then leave them 15 more minutes. Meanwhile, cut the onion, crumble the feta cheese with your fingers and take some fresh coriander leaves.

Strain the lentils when they are ready and let them cool. Then add the rest of the ingredients and dress with avo oil, salt, and pepper.

Serve and…buon appetito!



More salad ideas here


Comparte la publicación: