Lentil salad with feta and herbs

Ingredients

For 4 servings

• •375 g 375 g Tomate(s) cocktail
• •300 g 300 g Green lens(s)
• •250 g 250 g Feta
• •2 c. à soupe 2 tablespoons Hasty parsley
• •2 c. à soupe 2 tablespoons Vinegar
• •2 c. à soupe 2 tablespoons Nut oil
• •1 1 Onion(s)
• •1 gousse 1 Garlic foam
• •1 1 clove(s) of cloves
• •1 1 strand(s) Thyme
• •1 1 Laurel leaf(s)
• •Salt
• •pepper

Method

1. 1.First rinse the lentils with cold water. Then put them in a saucepan with the onion piqued with a clove, thyme and laurel.
2. 2.Cover with unsalted water and bring to a boil. Cook over medium heat for about 25 minutes, then add salt and continue cooking for another 5 minutes until lentils are tender.
3. 3.Drain the cooked lentils and remove the onion and spices. Transfer the lentils to a large bowl and let them cool slightly.
4. 4.Meanwhile, cut the cocktail tomatoes in half and scrape the feta with your fingers into medium-sized pieces.
5. 5.Add tomatoes and feta to the lentils, then incorporate chopped garlic and chopped parsley. Gently mix the set.
6. 6.Prepare the dressing by whipping the vinegar with salt, pepper and oil. Pour on the salad, mix well and place in the refrigerator before serving fresh.