Servings
6-8
servingsIngredients
3 cups of water
1 cup of French Style Lentils (puy)
1 bay leaf
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon seeded Dijon mustard
1 garlic clove crushed or grated
Salt (to taste)
Peppercorns, ground (to taste)
½ red onion, finely sliced
1 450g tin of bay beets drained and cut in half OR fresh beets roasted, steamed or boiled
½ red onion, finely sliced
½ cup Italian parsley, chopped
½ cup coriander, chopped
½ cup feta cheese, crumbled
Handful of walnuts, toasted
Directions
- In a medium saucepan bring the French Style Lentils, water and bay leaf to boil over medium-high heat. Reduce the heat and simmer until tender, about 25 minutes. Drain off any excess water and remove the bay leaf.
- Combine olive oil, lemon juice, seeded mustard, crushed garlic, salt & black pepper. Pour dressing over warm lentils and lightly toss.
- In a serving bowl, lightly toss the dressed lentils together with the red onion, baby beets, parsley and coriander. Top with crumbled feta and toasted walnuts
- Served room temperature or chilled.
Notes
- Notes: This recipe is vegetarian and gluten free.
For vegans, omit the cheese or use plant-based cheeses.
Delicious and filling as a wholesome, main-meal salad.
If you like meat, serve as a side-salad to grilled or barbequed meats. - Adapted from: https://www.mckenziesfoods.com.au/recipe/lentil-beetroot-feta-salad/