Lentil Salad With Baby Beets & Feta
At a Glance
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 minutes
- Servings
- 2-4 serving(s)
Categories
- Lunch
- Salads
- Snacks
- Australian
- Simmering
- Easy
- Lunch/Snacks
Dietary
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
A lovely healthy salad that will keep you going until dinner. I found this on the back of a packet of French style lentils.
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Equipment
Medium saucepan, colander, mixing bowl
Ingredients
- 1 cup French lentils
- 3 cups water
- 1 bay leaf
- 450 g baby beets, drained & cut in half
- 1/2 cup red onion, finely sliced
- 1/2 cup Italian parsley, chopped
- 1/2 cup coriander leaves, chopped
- 1 garlic clove, minced
- salt & pepper
- 3 tablespoons olive oil
- 1 tablespoon grainy mustard
- 2 tablespoons lemon juice
- 1/2 cup feta cheese, crumbled
Instructions
Bring the water, lentils & bay leaf to boil in a medium saucepan, reduce heat & simmer until tender, approx 25 minutes.
Drain & remove bay leaf.
Combine olive oil, lemon juice, mustard, garlic & salt & pepper, pour over lentils and lightly toss.
Toss the dressed lentils together with the onion, beets, parsley & coriander.
Top with crumbled feta.
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