Ingredients

• 1 cup of mountain lentils
• 2 cups of water

• 2 cups of colorful vegetables of your choice (e.g. peppers, zucchini, cucumber, red onions)

• 2 tablespoons olive oil
• salt and pepper to taste
• 2 tablespoons fresh herbs (e.g. parsley, basil, oregano), chopped
• juice of one lemon
• 2 tablespoons organic:WINE VINEGAR honey
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, chopped (optional)
• walnuts and feta as desired as topping

Here's how it's done:

1. Rinse the mountain lentils thoroughly under running water and bring to the boil in a saucepan with 2 cups of water. Reduce the heat to medium and let the lentils simmer for about 20-25 minutes until they are soft but still firm. Drain and set aside.

2. While the lentils are cooking, prepare the vegetables. Cut the vegetables of your choice into bite-sized pieces. Place the vegetable pieces on a baking sheet, drizzle with 2 tablespoons of olive oil, salt and pepper to taste. Roast the vegetables in a preheated oven at 200 degrees Celsius for about 15-20 minutes or until golden brown and tender.

3. In a large bowl, mix the cooked mountain lentils and vegetables.

4. In a small bowl, prepare the lemon herb dressing by combining the lemon juice, vinegar, 2 tablespoons extra virgin olive oil, chopped herbs, and optionally, minced garlic.

5. Pour the dressing over the mountain lentil salad and mix well to combine all the ingredients. Then sprinkle with feta and walnuts.

Tip: The mountain lentil salad before serving Allow to steep for 15 minutes to allow the aromas to develop well.

This mountain lentil salad is not only healthy and full of protein, but also incredibly tasty. It is perfect as a main dish for vegetarians and vegans or as a side dish to grilled meat or fish. Enjoy this delicious salad and the healthy benefits of our 100% Austrian mountain lentils!