Lentil salad

Ingredients

• 400 g of cooked lentils (from a can/jar; OR 200g of dry lentils, soaked for 4 hours and then cooked for 20 minutes)
• 300-500g, for example, cucumber, radish, tomato, new onion, pepper, spinach, beetroot, parsley, carrot
• 6 tablespoons of yogurt sauce
• pepper
• Half of a bunch of fresh parsley, flat
• 100 g of your choice (for example, feta, goat cheese, sheep’s milk cheese, herb cheese, Goud cheese, mozzarella)
• 4 slices of whole-wheat bread or walnut bread

Rinse the lentils if they came from a can or bag (using a sieve and regular water), then drain them.

For homemade lentil soup, simply drain the cooked lentils.

Water is no longer needed.

Slice the mushrooms into rounds (the green part) and into small pieces (the white part).

Chop the other vegetables into small pieces.

Combine the lentils, vegetables, pepper, and yogurt sauce in a large salad bowl.

Finely chop the parsley.

Cut the cheese into small cubes and mix it with the parsley in the salad.

Serve the salad with the bread.