Lentils are packed with nutrients and contain a lot of protein (up to 25%) – hence they are an excellent meat alternative. This fresh bowl is perfect for a healthy lunch or dinner or can be served as a salad to accompany a BBQ.  

Preparation time: 40 minutes, including lentil cooking

What you need:

1 cup (200g) brown or green lentils (use dried lentils and cook them; when cooked you’ll have about 2.5 cups (500g)

1 ½ cups (200g) cherry tomatoes, halved or quartered depending on size

1 red or yellow pepper, cut into small pieces

1 ¼ cups (200g) feta cheese, cut into small pieces or crumbled

2-3 green onions, chopped (white and green parts)

1 bunch of fresh cilantro or parsley, chopped

2-3 tablespoons olive oil

4-5 tablespoons white balsamic vinegar (any fruit vinegar like raspberry or apple is also nice)

½ teaspoon cumin powder

Salt and pepper to taste (fresh pepper is best)

How to do it:

Cook lentils in water with 1 teaspoon of salt until they are tender, but not mushy, about 20 minutes

While the lentils are cooking prepare tomatoes, pepper, green onions and herbs

Drain lentils and let them sit for about 10 minutes to cool down (you can also cook the lentils ahead of time and keep them in the fridge)

Add tomatoes, pepper, onions and herbs to the lentils and mix carefully

In a small bowl or cup mix olive oil, vinegar, cumin, salt and pepper; pour over the lentil mix and combine everything carefully; taste and add more salt and pepper until you like it.

Top the bowls with the feta just before serving.

Enjoy!

Note: you can keep the lentil bowls/salad in the fridge for 2-3 days.