This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
Green lentils
2cups
Tomato, diced
6Mediums
Cucumber, chopped
6Mediums
Feta Cheese, crumbled
300g
Olive oil
3tbsp
fresh lemon juice
1Medium
Fresh basil leaves
1bunch
salt
1pinch
Utensils and appliances
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Nutritional Information
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Carbohydrates
41.79 g
Energy
355.93 kcal
Fats
14.13 g
Protein
18.98 g
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Recipe steps
7 min
1 min
1 min
1 min
1 min
1 min
1 min
1 min
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Recipe steps
7 min
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Rinse lentils with water and then strain (K)
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7 min
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Boil the lentils, reduce heat and simmer for 20 minutes (P)
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7 min
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Chop the tomatoes and cucumbers and crumble the cheese into cubes (P and K)
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7 min
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Add the cooked lentils to a serving bowl and let cool (K)
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7 min
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Whisk together olive oil, lemon juice pepper and salt, and set aside (K)
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7 min
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Combine everything together gently stir and add the basil on the top (K)
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7 min
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Serve or cover and refrigerate until ready to serve (K)