Legumes are unjustly the mainstays of the menu. “At the same time, they contain not only protein, but also a lot of fiber and are really good for our body,” says the editor of Recipe in the podcast. And she immediately adds how much she herself likes to eat.
You can listen to the podcast advice on legumes in the audio version here:
What do you think of when you hear legumes? Are you going to end up with chili con carne? At the same time, there are many different types of legumes, from tiny beans to large ones, lentils of all colors and not to mention chickpeas. “Also, there are countless recipes for their preparation,” assures Eva Všetíčková, author of cookbooks and editor of Receptář magazine, in a podcast consultation. “You can use them as a main course or a side dish, and some are even good for preparing sweet dishes. And I personally like them best in a salad!” You can try one of her favorites tomorrow!
Salad recipe according to editor Eva:
Ingredients for 4 servings:
200 g of green lentils, but you can also use ordinary brown
1 salad cucumber
500 g cocktail tomatoes, or 50 g dried
1 red onion
4 red radishes
a handful of rocket or spinach leaves
50 g feta or Balkan cheese
50 g of green olives
a handful of chopped parsley
a handful of chopped mint
For the topping:
50 ml of olive oil
50 lemon juice
3 cloves of garlic, pressed
1 teaspoon Dijon mustard
1 teaspoon Provencal spices or a mixture of Italian herbs
¼ teaspoon of cumin
salt and pepper
A nutritional foundation
Soak the lens beforehand, preferably overnight. Then drain it, cover it with cold water and slowly bring it to a boil. Drain again, bring to the boil again, add salt and then cook slowly until tender. Thanks to this, the individual grains will not fall apart and at the same time will be beautifully cooked. Drain the cooked lentils again and let them cool before using, or put them lukewarm in the salad. “You can cook it several days in advance, and then you will have the salad ready once or twice,” advises Eva Všetíčková.
Let it taste
You can also prepare the topping three days ahead. It can be stored in a resealable jar in the refrigerator without any problems. And it’s also easiest to prepare in a glass. Simply put all the ingredients from the dressing list into it and then give it a good shake.
Done quickly
When it’s time to make the whole salad, simply chop the vegetables however you like them. Mix it with lentils and dressing, then sprinkle crumbled feta and chopped herbs on top. You can also prepare the salad in advance, for example in the evening.
