French (Puy) Lentils With Beets, (Vegan, Vegetarian)

“I got this recipe from the back of a McKenzie's lentil packet which I bought just for the recipe. It's very simple to make, filling, healthy and cheap. I reckon you could sub the puy lentils for whole brown ones. It has coriander in it but I didn't use it when I made it because I didn't have any. Feta is nice of this but if you are making it vegan leave it out but you might want to add more salt. Also add in a bay leaf when boiling the lentils”
READY IN:
10mins
SERVES:
3
UNITS:
Metric

Ingredients Nutrition

  • 236.59 ml of puy lentils (boiled in salted water till tender and drained, 25mins approx)
  • 4 whole baby beets (cooked till tender, peeled, cut into medium wedges)
  • 1 red onion, cut into thin wedges
  • 118.29 ml parsley, chopped
  • 118.29 ml coriander, chopped
  • 1 garlic clove, minced
  • 44.37 ml olive oil
  • 14.79 ml grainy mustard
  • 29.58 ml lemon juice
  • 78.07 ml of crumbled feta (optional)

Directions

  1. combine the beets, lentils, onion and herbs in a medium bowl.
  2. Mix the garlic, olive oil, mustard and lemon juice and mix with the lentil mix.
  3. Serve with crumbled feta on top if desired.

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