I must admit I was a little unsure about this salad when my husband first described it to me – but it is really good. He created it as a variation of a recipe he found on the back of a packet of lentils, he tweaked a few ingredients and converted it for the Thermomix.
If you are not familiar with cooking or eating lentils I urge you to give this a try, the dressing combined with the nutty flavour of the lentils is delicious. Add in the sweetness of the beetroot and salty feta and you will be going back for seconds. This keeps quite well for a couple of days in the fridge, and is perfect for work lunches. Very quick to just scoop out a serve in the morning and and take in the lunchbox, the protein content of the lentils makes it a meal in itself.
You could easily use fresh beetroot for this recipe instead of tinned. We have some growing in our garden at the moment so I plan to try this with fresh beetroot as soon as they are ready to pick! Just use as much or as little beetroot as you like, I think 2 large beetroot would be enough. Peel and cut it into 5cm chunks and steam in the Varoma tray above the lentils as they cook.
- 200g (1 cup) black lentils
- 1000g water
- ½ red onion
- generous handful fresh parsley
- generous handful fresh coriander
- 3 Tbsp olive oil
- 1 tbsp Dijon mustard
- 2 Tbsp lemon juice
- 1 clove garlic
- Salt & Pepper to season
- 1 x 425g tin of baby beets - drained and beets cut in half
- 80g Feta Cheese
- Place onion, parsley, coriander, olive oil, mustard, lemon juice, garlic and salt & pepper into the Tmx bowl. Combine speed 5-6 for 10 seconds.
- Remove the dressing from the bowl and set aside (but don't clean the bowl).
- Rinse lentils (and check for stones) and place into the Tmx steaming basket.
- Add water to Tmx bowl, set steaming basket in place and cook the lentils 30 minutes, 100 degrees, speed 1.
- Place the cooked lentils into a serving bowl and mix through the baby beets and dressing.
- Top with crumbled feta cheese.