Recipe of Lentil salad

Ingredients

• 2 cups of 4mm or 5mm lentils
• 1 liter of water.
• 2 sachets of Vegetable Broth Powder.
• 200 g of tomatoes, split in half.
• 1 cucumber peeled and cut into small cubes.
• 1 ½ cup of baby spinach leaves or finely chopped spinach.
• ½ red onion, chopped into a fine feather.
• 100 g of diced or crumbled feta or goat cheese.
• Juice from a lemon.
• 1 teaspoon of mustard.
• 2 tablespoons of apple cider vinegar or white wine.
• 1/2 teaspoon of honey.
• 1/3 cup of olive oil.
• ½ teaspoon of Ground White Pepper.
• 1 teaspoon of Sea Salt.

Directions

1. 1

   Put the lentils in a pot, cover with the water and add the Vegetable Broth.

2. 2

   Cook the lentils over medium heat for 15 minutes or until they are cooked al dente.

3. 3

   Empty on a sieve and allow to cool.

4. 4

   In the meantime, prepare the dressing.

5. 5

   Put all the ingredients in a jar with a lid.

6. 6

   Cover the bottle and shake well to emulsify the dressing.

7. 7

   Put the lentils in a bowl, season with the dressing.

8. 8

   Add the rest of the ingredients and serve.