Colorful Vegetable Salad with Green Beans, Lentils and Sheep Cheese

Ingredients

• 300 g dried green lentils
• 1 Carrot
• 1 stalk Celery
• 300 g fresh green beans
• 1 tbsp chopped parsley
• 1 tbsp chives
• 4 Tbsp sunflower oil
• 3 tbsp apple cider vinegar
• Salt
• ground pepper
• 150 g feta cheese

Instructions

1. 1.

   Soak the lentils overnight. Then cook for about 40 minutes and drain well. Wash, peel, and dice the carrot. Wash, trim, and dice the celery. Wash, trim, and cut the beans in half if needed. Boil them in salted water for about 5 minutes, then add the carrot and celery and cook for another ~4 minutes until tender. Drain, rinse with cold water, and let drain.

2. 2.

   Combine the lentils and vegetables well. Add parsley and chives. Whisk together sunflower oil, vinegar, salt, and pepper to make a dressing, pour over the lentils, and mix thoroughly. Taste and adjust seasoning. Serve the salad garnished with crumbled feta.