Lentil salad with zucchini, cherry tomatoes, and feta cheese is nutritious and delicious.
Materials:
500g lentils
One onion
Two bay leaves
Two cloves of garlic
20 whole cherry tomatoes
Four zucchinis, sliced
250g feta, diced
Ten basil leaves
One coffee cup of extra virgin olive oil
salt, freshly ground pepper
Procedure
Step 1
Boil the lentils in plenty of salted water with the onion, bay leaf and garlic without crushing them. Drain them well and put them in a large bowl.
Step 2
Pour the cherry tomatoes, zucchini, basil and feta into the bowl with the lentils. Sprinkle with olive oil and season with salt and pepper.
Step 3
Take three sheets of greaseproof paper, place one on top of the other, and pour the mixture into the centre. Roll up the parchment paper to make a large package, and seal it well. Tie with some twine if needed. Bake in the oven at 180°C for about 40 minutes.
Step 4
Take the package from the oven and place it on a serving plate. Tear off the parchment paper from above and put it on your plate straight from there.
Ilias Mamalakis is a columnist for Cantina. Translated by Paul Antonopoulos.
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