Lentil salad with caramelized onions and mushrooms

200 g lentils 2 large onions 200 g mushrooms (white or pleurotus) 100 g feta cheese 2 tbsp balsamic vinegar 3 tbsp olive oil 1 tbsp fresh parsley 1 tbsp fresh mint salt pepper

Boil the lentils in salted water for about 20 minutes, until tender but still firm. Drain and let cool.

Slice the onions thinly and sauté them with 2 tbsp olive oil over medium-low heat for 15 minutes, until caramelized.

Add the sliced mushrooms and continue cooking for another 15 minutes, until softened and browned.

Deglaze with balsamic vinegar and let it evaporate.

In a large bowl, combine the lentils, onion and mushroom mixture, crumbled feta, parsley, and mint.

Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss gently.

Serve warm or at room temperature.

No Leftovers

Potato salad

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Lentil salad with caramelized onions and mushrooms

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