Legume Salad With Feta Cheese And Green Pepper

Ingredients:

1 cup red lentils

1/2 can red kidney beans

1/2 green pepper, sliced thinly

1/3 cup feta cheese cubes

5 mushrooms, sliced

Bunch of fresh basil leaves, chopped

1 tbsp olive oil

1 teaspoon curry powder
1 teaspoon caraway seeds, grounded

salt&pepper

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Because there are never enough salad variations and because at least 50 percent of her food stereotype comprised of salads, here is another recipe. Put the lentils in a bowl with lukewarm water and let it swell up for at least half an hour. Afterwards boil them shortly with a bit of water until soft and water evaporates, add salt, pepper, curry powder and grounded caraway seeds,  tablespoon of olive oil, sliced mushrooms and red kidney beans. Cook for a few minutes so that the mushrooms soften and soak in the flavors. Once cooked, let cool off a bit. Put thinly sliced green peppers, the legume mixture with mushrooms, feta cheese and chopped basil in a bowl and stir gently. Serve with bread as a main course or as a side dish to red meats.
Bon Appetit!