You will need
1 ½ cups brown lentils
5 cups water
1 small white onion
1 bay leaf
1 small red onion, sliced
1 heaped cup mini tomatoes, cut in half
1 heaped cup mini cucumbers, sliced
1 Tbls mint
1 Tbls parsley
1 tsp garlic
1 tsp sugar
2 Tbls fresh lemon juice
2 Tbls Extra virgin olive oil
8 Lamb chops
Salt & pepper
How to make it
In a large pot combine the lentils, onion, bay leaf and water. Season well with salt and bring to the boil.
Simmer for about 45 minutes until the lentils are tender but still holding their shape. Drain and allow to cool. Remove onion and bay leaf.
Meanwhile, slice the red onion and cover it with boiling water for 3 minutes. Drain and allow to cool.
Combine the blanched onion, tomatoes, cucumbers, mint, parsley, sugar, lemon juice and olive oil. Mix well.
Add the cooled lentil and gently mix the salad ingredients with the lentils.
Grill or braai the lamb chops to your liking.
Crumble feta over the lentil salad just before serving.