Cold Lentil Salad

Preparation

1. 1
   Cook the lentils for 25 min in a saucepan of cold water. Add coarse salt after 22 min of cooking. The lentils should remain firm.

   For this step

   • 120 g·green lentils
   • coarse salt
2. 2
   Drain the lentils and leave them to cool completely.

   For this step

   • 120 g·green lentils
3. 3
   Finely chop the bell pepper, tomatoes, onion and, if using, the cucumber. Add them to the lentils with the herb-marinated feta, parsley and hard-boiled eggs.

   For this step

   • 120 g·green lentils
   • 2·small tomatoes
   • 1/2 jar·herb-marinated feta
   • 1/2·red bell pepper
   • a little·parsley
   • 2·eggs
   • 1/2·cucumber
4. 4
   Add the usual vinaigrette and toss.

   For this step

   • vinaigrette
5. 5
   Refrigerate for at least 30 min, or longer if possible.

   For this step

   • 1·spring onion or red onion

Serve with

• Vinaigrette