Although it is preferable use dried lentils and cook them ourselvesIf you don’t have time for it, you can always buy some quality canned lentils and save yourself some time.
In case of using canned lentils it is important wash them well under cold running water for quite a while. The liquid in which they are preserved gives them a peculiar flavor, but we solve it with washing. Once clean, drain and dry well so that the salad is not ruined with an unnecessary amount of liquid.
Peel a carrot and cook it in salted water until, when pricked with a skewer, we notice it is tender. Drain the water and refresh it in plenty of cold water to stop the cooking. The cut into small dice. Likewise, we chop the tomato into small dice. We can peel it, but the pieces are so small that the skin is barely noticeable.
On the other hand, peel and chop half a purple onion into pieces of the same size as those of the previous vegetables. We mix all the vegetables with the lentils. Grate half a lime, squeeze its juice and we add both To the mix.
Now all that remains is to prepare a mustard vinaigrette with which dressing the salad. In a large bowl, beat the oil together with the vinegar, mustard, salt and pepper with metal rods. When the mixture has emulsified and all its ingredients are integrated, sprinkle the salad with it and stir well. Served with crumbled feta cheese on top.