From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Lentil Salad with Feta
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Instructions
1
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Wash the broccoli, remove the leaves, and cut the sprouts into bite-sized pieces, depending on their thickness and length. Heat a pan on the stove, add the broccoli along with 60ml (4 tbsp) of water, cover the pan, and cook over medium-high heat for 4 to 5 minutes until it has a beautiful, vibrant green color and is soft but still has a bite.
2
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Peel and pit the avocado. Mash the flesh in a shallow bowl or on a plate using a fork. Mix in the yogurt and season with the juice of half a lime and salt.
3
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Meanwhile, place the lentils in a colander, rinse thoroughly, and shake dry. Wash the tomatoes and parsley, halve the tomatoes, and roughly chop the parsley.
4
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Place the lentils, tomatoes, parsley, and broccoli in a bowl. Crumble the feta over the top with your hands, add the avocado cream, and mix well. Season with salt, pepper, chili, and the remaining lime juice.
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Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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