Lentil and Beet Salad with Feta and Lime

SUITABLE SUBSITUTE If you can’t find puy lentils, you can use any other type of lentils: green or brown. HOW TO COOK LENTILS Prepare on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough pot as the lentils will double (or even triple) in size. Bring to a boil, cover the pot, reduce heat and simmer until the lentils are tender. For most types of lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes. Only season with salt after cooking; otherwise, the lentils will become tough.
15 min


    • 2 cups of cooked puy lentils
    • 4 medium cooked beetroots cut into wedges
    • 4 red radishes sliced paper thin
    • 1 cup rocket washed and cut into bite-size pieces
    • 1/2 cup feta or soft goat’s cheese crumbled
    • Dressing
    • 2 Tbsp balsamic vinegar
    • 1 tsp Greek honey
    • 2 tbsp extra virgin Greek olive oil
    • 1 lime cut in wedges, for garnish
    • Crackers or pita bread cut into squares


    1. Add the lentils and beetroot to a mixing bowl.
    2. Whisk together the dressing ingredients before pouring over the lentils and vegetables in the bowl. Let the dressing steep into the ingredients to marinate them for at least 5 minutes (ideally half an hour if you have the time).
    3. On a large serving tray, plate the arugula, followed by the marinated mix. Top with feta or goat’s cheese. Serve with lime wedges and crackers or pita.

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