Lentils are often overlooked by non-vegetarians, but they are so easy and healthy. You don’t have to soak them overnight like you do with dry beans and they’re flavourful without needing lots of other ingredients.
This salad is easy to make, loaded with beetroot and nutrition and works well as either a meal on its own or as a side dish.
Serves 2
Ingredients
- 100g brown lentils
- ½ an onion
- 3 large beetroots
- 500ml vegetable stock
- 2 Tbsp olive oil
- 2 fresh cloves of garlic
- ¼ tsp paprika
- ¼ tsp cumin
- 250g feta, crumbled
Instructions:
- Bring the stock and lentils to the boil in a pot over medium-high heat. Reduce the heat to a simmer and cook for 30 minutes or until just tender.
- While the lentils are cooking, slice the onion and use a cheese grater to grate the beetroot.
- In a pan, heat the olive oil over medium-high heat for 1 minute. Add the onions and sauté for 5 minutes, then add the grated beetroot and sauté for another 2 minutes.
- Remove the onion and beetroot from heat and set aside.
- Drain the lentils when they are soft and add them along with the spices to the beetroot.
- Crumble the desired amount of feta over the top and serve.
