Ingredients
Units
Scale
- 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
- 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.
- Rinse the lentils in cold water and remove any debris that catches your eye.
- Place the lentils, sofrito and water into a pot and simmer for around 40 minutes or until the lentils are cooked.
- Let the lentils cool down.
- Divide the lentils evenly onto 8 small plates.
- Break up the feta and chop the beetroot into small bite-sized portions and place on top of the lentils.
- Drizzle the ladolemono on top.
- Mix the spring onion, parsley and dill together and garnish each salad.
Notes
- If you can't find any celery, check out these celery alternatives!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- 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