REFRESHING LENTIL AND BEET SALAD
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.
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2
cups
of cooked puy lentils
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4
medium cooked beetroots
cut into wedges
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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
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1
lime
cut in wedges, for garnish
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Crackers or pita bread
cut into squares
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Add the lentils and beetroot to a mixing bowl.
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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).
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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.