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Lentil and Crushed Wheat Salad with Mint and Feta

This salad is not only healthy, it is delicious!
Lentil and Crushed Wheat Salad with Mint and Feta
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You Will Need:

Main Dish
  • ¾ cup (150 g) bulgur or crushed pearl wheat
  • 2 cups (500 ml) boiling water
  • 1 T (15 ml) Ina Paarman's Vegetable Stock Powder
  • 1 t (5 ml) Ina Paarman's Garlic & Herb Seasoning
  • 1 cup (170 g) split red lentils
  • 2 cups (500 ml) water
  • 1½ T (22,5 ml) Ina Paarman's Vegetable Stock Powder
  • 1 bunch spring onions, finely sliced with green tops
  • ½ cup (125 ml) chopped mint
  • ½ cup (125 ml) chopped parsley
  • ½ cup (125 ml) Danish feta cut into tiny blocks
  • ¼ cup (60 ml) Ina Paarman's Lime & Coriander Dressing
Main Dish
  • ¾ cup (150 g) bulgur or crushed pearl wheat
  • 2 cups (500 ml) boiling water
  • 1 T (15 ml) Ina Paarman's Vegetable Stock Powder
  • 1 t (5 ml) Ina Paarman's Garlic & Herb Seasoning
  • 1 cup (170 g) split red lentils
  • 2 cups (500 ml) water
  • 1½ T (22,5 ml) Ina Paarman's Vegetable Stock Powder
  • 1 bunch spring onions, finely sliced with green tops
  • ½ cup (125 ml) chopped mint
  • ½ cup (125 ml) chopped parsley
  • ½ cup (125 ml) Danish feta cut into tiny blocks
  • ¼ cup (60 ml) Ina Paarman's Lime & Coriander Dressing

Method:

Pour boiling water over the wheat to cover, stir in the Vegetable Stock Powder and leave to stand, covered, for an hour. Loosen with a fork. Season with Garlic & Herb Seasoning.

Microwave the lentils in water, to which you have added the Vegetable Stock, for 8 minutes on 100% power. Leave to cool. Drain before use.

Toss prepared wheat and lentils with sliced spring onions, mint, parsley and feta. Dress with the Lime & Coriander Dressing. Can be prepared in the morning and left to stand at room temperature.

Will keep in the fridge (covered) for 2 days.

Lentil and Crushed Wheat Salad with Mint and Feta

This salad is not only healthy, it is delicious!
Lentil and Crushed Wheat Salad with Mint and Feta

You Will Need:

Main Dish
  • ¾ cup (150 g) bulgur or crushed pearl wheat
  • 2 cups (500 ml) boiling water
  • 1 T (15 ml) Ina Paarman's Vegetable Stock Powder
  • 1 t (5 ml) Ina Paarman's Garlic & Herb Seasoning
  • 1 cup (170 g) split red lentils
  • 2 cups (500 ml) water
  • 1½ T (22,5 ml) Ina Paarman's Vegetable Stock Powder
  • 1 bunch spring onions, finely sliced with green tops
  • ½ cup (125 ml) chopped mint
  • ½ cup (125 ml) chopped parsley
  • ½ cup (125 ml) Danish feta cut into tiny blocks
  • ¼ cup (60 ml) Ina Paarman's Lime & Coriander Dressing

Method:

Pour boiling water over the wheat to cover, stir in the Vegetable Stock Powder and leave to stand, covered, for an hour. Loosen with a fork. Season with Garlic & Herb Seasoning.

Microwave the lentils in water, to which you have added the Vegetable Stock, for 8 minutes on 100% power. Leave to cool. Drain before use.

Toss prepared wheat and lentils with sliced spring onions, mint, parsley and feta. Dress with the Lime & Coriander Dressing. Can be prepared in the morning and left to stand at room temperature.

Will keep in the fridge (covered) for 2 days.

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