Lentil, Beetroot & Feta Salad

Lentil Beetroot Feta Salad

Mums if you are looking for a healthy lunch option, this Salad Recipe provided by McKenzie’s is packed with nutritional ingredients to help your body.



3 cups water

1 cup McKenzie’s French Style Lentils

1 bay leaf

3 tbs olive oil

2 tbs lemon juice

1 tbs Dijon mustard

1 garlic clove, crushed

To taste, McKenzie’s Australian Natural Sea Salt

To taste, McKenzie’s Whole Black Peppercorns

½ red onion, finely sliced

1 tin whole baby beets, drained and cut in half

½ cup Italian parsley, chopped

½ cup coriander leaves, chopped

½ cup feta cheese, crumbled



  1. In a medium saucepan bring the French Style Lentils, water and bay lead to boil over medium-high heat. Reduce the heat and simmer until tender, about 25 minutes. Drain off any excess water and remove the bay leaf.
  2. Combine olive oil, lemon juice, seeded mustard, crushed garlic, salt and black pepper. Pour dressing over warm lentils and lightly toss.
  3. In a serving bowl, lightly toss the dressed lentils together with the red onion, baby betts, parsley and coriander. Top with crumbled feta.

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