Warm Lentil Salad with Feta

Ingredients

• 800 ml vegetable broth
• 250 g Puy lentils
• 1 Avocado
• 1 cucumber
• 1 Red Onion
• 2 stalks celery
• 1 handful basil (5 g)
• 3 tbsp Olive oil (30 ml)
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp white wine vinegar (30 ml)
• 200 g feta cheese (9% fat)
• Salt
• Pepper
• 2 tbsp sunflower seeds (30 g)

Instructions

1. 1.

   Bring the broth to a boil in a pot. Add the lentils and simmer for 20–25 minutes until cooked. Drain, transfer to a bowl, and let cool for 5 minutes.

2. 2.

   Meanwhile, halve the avocado, remove the pit, loosen the flesh from the skin, and dice it small. Peel and wash the cucumber, cut it lengthwise in half, deseed, and cube it. Peel the onion and finely dice it. Wash and peel the celery, then cut into small cubes as well. Rinse the basil, shake off excess water, pluck the leaves, and roughly chop them.