Recipe to recreate

Fiery Feta & Lentil Bowl

Delicious, high in protein & easy to cook!

Ingredients for two servings

Roasted vegetables: 1 eggplant, 1 red onion, 2 tbsp olive oil, 1/2 tsp cinnamon, ¼ tsp cumin, 1/2 tsp salt, 1 handful hazelnuts
Lentils: 150 g Beluga lentils, 1 pinch salt
Dressing: 40 ml olive oil, 3 tsp SOCHILI Habanero & Mustard, 1 tsp honey (alternatively agave syrup for vegans), salt and pepper, 1 handful fresh parsley
Baked feta (or hummus as an alternative for vegans): 100 g feta, 1 tbsp olive oil, 1 tsp honey
Other ingredients: 50 g fresh spinach (alternatively arugula or lamb's lettuce), 1 avocado, 1 small handful raisins

Step 1

Prepare roasted vegetables

Preheat the oven to 200°C (top/bottom heat). Wash the aubergine and cut it into cubes. Quarter the onion. Mix both in a bowl with the oil and spices. Then place on a baking tray and bake in the oven for approx. 20 minutes. After approx. 10 minutes, add the hazelnuts to the baking tray next to them.

Step 2

Cook lentils

Meanwhile, wash the beluga lentils and then cook them in hot water for about 30 minutes. Drain, add salt, and let cool.

Step 3

Dressing

Combine dressing in a small bowl. Finely chop parsley and add. If necessary, dilute with a little water.

Mix the washed spinach and lentils with the dressing.

Step 4

Feta Finish

Divide the lentil salad between two plates. Dice the avocado into small pieces and roughly chop the hazelnuts. Add the avocado, eggplant, chopped hazelnuts, and raisins.

Place the feta in a small baking dish lined with parchment paper. Add the olive oil and bake the feta for about eight minutes. Then remove the feta from the oven, brush with honey, and continue baking for a few more minutes until golden brown.

Place on top of the lentil salad, add a few drops of the Habanero & Mustard Sauce, and enjoy!