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Greek starter

Beetroot, Feta and Lentil Salad


  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
Scale

Ingredients

  • 30g (1 oz) leek
  • 30g (1 oz) onion
  • 30g (1 oz) celery
  • 20g (1 oz) garlic
  • 30g (1 oz) carrot
  • 500g (1lb) dried green lentils
  • 800ml (1.5pt) water
  • 150ml (5 oz) extra virgin olive oil
  • 75ml (5 tbsp) lemon juice
  • 15g (1/2 oz) salt
  • 7.5g (1/4 oz) ground pepper
  • 250g (1/2lb) Greek feta
  • 500g (1lb) cooked beetroot
  • 45ml (3 tbsp) ladolemono
  • 8 spring onions, thinly sliced
  • 40g (1 oz) parsley, chopped
  • 40g (1 oz) dill, chopped

Instructions

  1. Place the leek, onion, celery, garlic and carrot in a food processor and blitz until everything turns into a pulp. This concoction is known as sofrito.
  2. Rinse the lentils in cold water and remove any debris that catches your eye.
  3. Place the lentils, sofrito and water into a pot and simmer for around 40 minutes or until the lentils are cooked.
  4. Let the lentils cool down.
  5. Divide the lentils evenly onto 8 small plates.
  6. Break up the feta and chop the beetroot into small bite-sized portions and place on top of the lentils.
  7. Drizzle the ladolemono on top.
  8. Mix the spring onion, parsley and dill together and garnish each salad.

  • Category: Starter
  • Method: Boil
  • Cuisine: Greek

Nutrition

  • Calories: 434
  • Sugar: Sugars
  • Sodium: 1142 mg
  • Fat: 24.5 g
  • Carbohydrates: 32.1 g
  • Fiber: Dietary Fiber
  • Protein: 18.8 g
  • Cholesterol: 28 mg