Lentil Salad with Balkan Cheese | Healthy and Filling

First, cook the lentils. Rinse them under cold water, place them in a larger pot, and pour 800 ml of vegetable broth over them. Add the dried thyme, garlic granules, and a pinch of salt, then bring to a boil. Then reduce the heat and cook the lentils for 23–25 minutes until tender but still firm.

Meanwhile, prepare the vegetables: cut the bell pepper into thin strips, slice the radishes into thin rounds, and peel and finely chop the red onion.

Once the lentils are cooked, drain them, rinse with cold water, and place them in a large salad bowl. Add the chopped bell pepper, radishes, and onion. Stir in the red wine vinegar, lemon juice, Dijon mustard, salt, and pepper, then mix thoroughly. Finally, crumble the Balkan cheese over it, add the arugula and olive oil, then gently mix once more.