- 1cup beluga lentils
- 2 cups water
- 300gr vegetable greens of your choice
- feta cheese crumbled
- 6 Tbsp olive oil
- 5 Tbsp lemon juice
- 1 Tbsp honey mustard
- 1 tsp poppy seeds
- 1 tsp oregano
Put the lentils and the water in a pot and bring to a boil.
Reduce heat, cover the lentils and simmer for 20-30 minutes, until the lentils are tender but al dente. Add a pinch of salt at the end of cooking.
Boil the greens in a pot with enough water until tender.
In a glass jar, combine all ingredients, cover and shake well.
Add the dressing in the lentils and stir.
Serve some vegetable greens with beluga lentils and top with crumbled feta cheese.