Ingredients
- 1 cup dried beluga lentils (200 g)
- 2 ripe nectarines, diced
- 1/2 English cucumber, seeded and finely chopped
- 1 small to medium red onion, finely chopped
- 2 tablespoons finely chopped fresh mint
- juice of 1 lemon
- 2 tablespoon extra-virgin olive oil
- 2 handfuls baby arugula leaves
- 100 g feta cheese (I use 100% sheep’s milk), crumbled
- sea salt and ground black pepper, to taste
Instructions
- Place the lentils in a large saucepan, cover with plenty of water and bring to a boil (generally, lentils should be cooked at a 1:3 ratio, lentils to water). Simmer over medium heat for 30 minutes. Drain, then transfer to a large serving bowl and allow to cool to room temperature.TIP: I recommend tasting the lentils after about 25 minutes to see if they are the consistency you want — more firm (al dente) is best for salads.
- Add all the ingredients to the bowl with the lentils. Toss together then season to taste with sea salt and freshly ground black pepper. That’s it. :-)
- Enjoy!
Nutrition
Notes
- Plan ahead: You can prepare the lentils up to 2 days in advance. Let cool; cover and store in the refrigerator.