Description
Lina salad with lentils
Ingredients: 500 grams of lentils the trinity farm boiled * and strained, 7-8 cherry tomatoes cut in half, 1 small bunch of chopped parsley, 5 tablespoon. olive oil , 2 tablespoon. balsamic vinegar soup, salt, black pepper, optionally: 200 grams of feta cheese into cubes.
How to: Mix all the ingredients.
Tips: 1. The salad is served warm in winter and cool in summer. 2. The salad is preserved 3-4 days in the refrigerator. 3. Boiled lentils *: wash the lentils, boil for 5 minutes, we throw the water, and boil again with enough fresh water over low heat for 1 hour.
