Name: Lentil Salad with Mint, Beetroot and Feta
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 large, peeled, cubed Fresh beet; as needed leaves of Mint leaves; 200 g halved Grape tomato; 1 diced Red bell pepper; 2 sliced Green onion; 100 g crumbled Feta cheese; 150 g Puy lentils; as needed Water; as needed for drizzling Balsamic vinegar; 2 pinches Pink himalayan salt flakes; as needed Extra virgin olive oil; 80 g Extra virgin olive oil; 1 Garlic clove; 1 teaspoon Wholegrain mustard; 50 g Red wine vinegar; 50 g Rice wine vinegar

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Lentil Salad with Mint, Beetroot and Feta

Tenina Holder

Posted June 23, 2020 (Last updated January 12, 2022)

Serves

Total Time

1hrs 10mins

Calories

211

The perfect salad for any time of year. I seriously love this flavor combo and I am pretty sure you will too. Conveniently Vegetarian indeed.

Ingredients

Fresh beet1large, peeled, cubed
Mint leavesas neededleaves of
Grape tomato200 ghalved
Red bell pepper1diced
Green onion2sliced
Feta cheese100 gcrumbled
Puy lentils150 g
Wateras needed
Balsamic vinegaras neededfor drizzling
Pink himalayan salt flakes2 pinches
Extra virgin olive oilas needed
Extra virgin olive oil80 g
Garlic clove1
Wholegrain mustard1 teaspoon
Red wine vinegar50 g
Rice wine vinegar50 g

Method

1. Pre-heat oven - 200°C
2. Line a baking tray with paper
3. Place lentils into steamer basket and insert into Thermomix bowl
4. Pour water over to the level of the base of the basket
5. Steam - 35 min, 100°C, speed 3
6. Remove lentils and cool
7. Drain Thermomix bowl
8. Place beetroot onto prepared tray and drizzle with balsamic vinegar, sprinkle with 1 pinch salt and drizzle with a little EVOO
9. Roast - 25 min, 200°C
10. Remove from oven and let cool
11. Place salt, EVOO, garlic, mustard, and both remaining vinegars into Thermomix bowl
12. Blend with MC in place 10 sec, speed 10
13. Combine all remaining ingredients except feta in serving bowl and toss gently
14. Add feta, and drizzle with dressing just prior to serving

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