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:
Our 5 best tips & tricks for customized portion sizes.
Rinse lentils with water and then strain (K)
Boil the lentils, reduce heat and simmer for 20 minutes (P)
Chop the tomatoes and cucumbers and crumble the cheese into cubes (P and K)
Add the cooked lentils to a serving bowl and let cool (K)
Whisk together olive oil, lemon juice pepper and salt, and set aside (K)
Combine everything together gently stir and add the basil on the top (K)
Serve or cover and refrigerate until ready to serve (K)