This lentil salad is a full meal within itself! Deliciously filing and packed with protein and iron, this is a great idea for supper.
Lentil salad served with roasted beetroot, red onion, feta and mint
Ingredients
Beetroot
- 250g ready-bought beetroot, halved
- 20ml olive oil
- salt and freshly ground black pepper, to taste
Lentils
- 180g dried puy lentils, washed
- 2 bay leaves
- 4 garlic cloves, bruised
- 30ml fresh thyme
Dressing
- 50ml olive oil
- 30ml red wine vinegar
- 2 garlic cloves, finely chopped
- salt and freshly ground black pepper, to taste
- 1 red onion, sliced
- 150g feta, crumbled
- 40ml fresh mint
Instructions
1
Preheat the oven to 220°C. Put the beetroot on a baking tray, drizzle with olive oil and season. Roast for about 10 minutes.
2
Place the lentils in a deep pot and add the remaining ingredients. Cover with water and bring to the boil. Reduce the heat and simmer until tender, about 20 minutes. Drain and discard the bay leaves and garlic.
3
To make the dressing, whisk all the ingredients together.
4
Place the lentils in a mixing bowl, sprinkle with the onion and toss through the dressing. Place on a serving dish and scatter the feta and mint over. Serve immediately.
