Lentil salad with beetroot & feta!

Lamb with lentil, beetroot & feta salad!
Lamb with lentil, beetroot & feta salad!

I try to stay away from heavy sides with dinner such as bread or potatoes. Also I’m not a fan of ready packet pasta & sauce or instant rice dishes, the idea is good but the taste isn’t great. Finding a replacement each night of the week that’s filling and delicious isn’t as hard as you think. Salads and veggies are an important part of any family dinner but something more sustainable and exciting is required. A warm salad with beef or chicken, vegetable salsa, cous cous, quinoa salads, vegetable fried rice or stir fried anything is perfect. But some of the best recipes I have followed are from the back of packets, such as this one from the McKenzie’s French style lentils. It’s very simple and only takes about half an hour to cook and yep, it is good!

What you need……..

1 cup French style lentils

3 cups water

1 bay leaf

1 large can whole baby beets. drained and quartered

½ red onion, finely sliced

½ cup flat leaf parsley, roughly chopped

½ cup coriander, roughly chopped

1 clove of garlic, crushed

3 tbsp olive oil

1 tbsp seeded mustard

2 tbsp lemon juice

½ cup smooth feta cheese, crumbled

How to do it………..

No soaking required, just rinse lentils under cold water and pick out any husks or any that are browning etc. Bring the water to the boil place the lentils and the bay leaf into the pot and gently simmer for about 25 minutes or until tender. Drain the lentils well and rinse under warm water. In a large bowl mix the onion, garlic, olive oil, mustard and lemon juice, add the warm lentils and gently combine. Add beetroot, parsley and coriander, gently toss, top off with the crumbled feta and dig in!

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Serve with lamb as I did or chicken, pork, beef or just on it’s own. Also a great wine that partnered well was a Riesling, in particular Jen Pfieffer’s The Rebel Riesling 2013, a delicious wine available from http://www.nakedwines.com.au  ……….cheers!!

Great drop......
Great drop……

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