Salad with lentils and cheese is a tasty, healthy and nutritious dish, suitable for a vegetarian table, that part that does not reject dairy products. Vegans can replace the cheese with tofu cheese, it will turn out delicious too. With tofu recipe you can add to the fasting menu. Legumes and cheese are important sources of protein, which are well absorbed by our body, with such products no meat is needed!
Lentils prepare a wide variety of dishes, it is tasty in soup, stews, but in salads it is simply superb. To do this, brown bean “queen” bean varieties are better suited - they do not boil soft during cooking, the grains remain intact and resilient after dressing with sour sauce. But, unlike red, which takes about 15 minutes to prepare, green and brown will have to be cooked for almost an hour, but you will be rewarded with the unmatched nutty flavor characteristic of these varieties.
- Cooking time: 1 hour 10 minutes
- Servings: 4
Ingredients for Lentils and Cheese Salad
- 160 g green lentils;
- 200 g fresh salad;
- 150 g carrots;
- 100 g onions;
- 4 cloves of garlic;
- 150 g red tomatoes;
- 130 g sheep cheese;
- 30 ml of extra virgin olive oil;
- 30 g white sesame;
- salt, ground paprika, black pepper, little vegetable for frying.
Method of cooking salad with lentils and cheese
We put the leaves of green salad in a deep bowl filled with cold water, after a few minutes put it in a colander, rinse it under a tap, dry it on a towel or in a special centrifuge. Shred leaves in wide stripes (about 2-3 centimeters).
Boil lentils and leave to cool, so that, mixed with greens, it does not turn the last into an unappetizing mash. So, sort out, wash, pour cold water (150 g of grains take 300 ml of water), cook for 45 minutes. We salt 10 minutes before readiness.
We turn to a colander so that the glass has excess water and let the cooled lentils go to a salad bowl.
Dice carrots, chop onions finely, cut garlic cloves into plates. Heat the pan, pour a tablespoon of vegetable oil, fry the vegetables until the onions are transparent. When the browning is cool, add to the salad bowl.
Ripe, red and fleshy tomatoes cut into large cubes, add to the rest of the ingredients.
Season vegetables with ground red pepper, black pepper and salt, mix. To taste you can add any ground spices that you like - coriander, zira, mustard.
Now pour the first cold-pressed olive oil. Seasoning vegetables should always be in this order - first salt and spices, and then oil.
Cheese cut into cubes with a rib one centimeter. Put a portion of salad on a plate, sprinkle with cheese. If you put the cheese in a salad bowl and mix it, it will crawl out, unappetizing pieces will turn out, so it’s best to add it directly to the plate before serving.
Sesame seeds fry until golden brown in a dry frying pan with a thick bottom. Sprinkle salad with lentils and cheese with golden sesame, pepper and black pepper and immediately serve to the table. Enjoy your meal!