Prep: 10min | Cooking: 25min
Complexity: 1/5
ingredients:
(serves 4)
200g lentils
200g feta, crumbled
½ onion, or 1 spring onion, thinly sliced
Seeds from ½ pomegranate, or 1 finely diced apple
juice from ½ lemon
olive oil (ca. 4tbsp), salt, pepper
150g salad leaves of choice
150g ear-shaped pasta
method:
Cook lentils in 3 times as much water (ca. 2½ cups) for 20min, then drain and allow to cool.
Meanwhile cook pasta following packet instructions, drain and allow to cool.
Assemble all ingredients in a bowl, toss to combine, and season to taste with salt and pepper.
