Lentil salad with Balkan cheese

First, cook the lentils. Rinse them under cold running water, transfer to a larger pot, and pour in 800 ml of vegetable broth. Then add dried thyme, dried garlic, and salt to the pot and bring the contents to a boil. Subsequently, reduce the heat to medium and cook the lentils for 23–25 minutes.

Meanwhile, slice the bell pepper into thin strips, slice the radishes into thin rounds, and peel and finely chop the onion.

Once the lentils are cooked, drain them, cool them under cold water, and place them in a large bowl. Then add the sliced bell pepper, radishes, onion, wine vinegar, lemon juice, Dijon mustard, salt, and pepper, and mix everything thoroughly. Crumble the Balkan cheese into the resulting mixture, add the arugula and 3 tablespoons of olive oil, and mix once more (this time a bit more gently).