Lentil Salad with Cauliflower
By chef Franco Luise
A nutritious salad of beluga lentils with roasted cauliflower, refreshed with mint and dill, and finished with salty feta. Excellent as a healthy lunch to-go or a vegetarian dinner.
- 32 min
- total
- Easy
- level
10 min prep · 22 min cook
What you will need
-
Beluga lentils 80 g -
Cauliflower 0.25 pcs -
Red Onion 0.5 pcs -
Feta 50 g
-
Lemon 0.25 pcs -
Dill 0.25 pcs -
Mint 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🥗✨
-
Cook the lentils. Salt the water, add the lentils, and cook over medium heat for about 20-25 minutes, then drain and cool in cold water
-
Cut the cauliflower. Prepare the cauliflower, break it into larger florets, and place them in a bowl
-
Cut the onion. Peel the red onion and slice it into thin strips
-
Cut the feta. Cut the feta into smaller cubes
-
Cook the cauliflower. Boil the cauliflower in salted water over medium heat for about 2-3 minutes, then drain and cool it
-
Add the onion, herbs, and oil. Add the red onion, torn dill leaves and mint leaves to the bowl (save the tips for garnish), and drizzle with olive oil
-
Add the cauliflower and lentils. Add the cauliflower and cooked lentils to the bowl
-
Drizzle with lemon and toss. Drizzle with lemon juice and mix everything thoroughly
-
Add the feta. Add the feta cubes and serve in a larger bowl, garnished with mint tips 🥗🍽️✨
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Pasta with Three Cheeses and Broccoli
Try our simple recipe for pasta with three cheeses. A dish that combines the creaminess of a blend of cheddar, mozzarella and parmesan and a vegetable component in the form of broccoli.
