French (Puy) Lentils With Beets, (Vegan, Vegetarian)

"I got this recipe from the back of a McKenzie's lentil packet which I bought just for the recipe. It's very simple to make, filling, healthy and cheap. I reckon you could sub the puy lentils for whole brown ones. It has coriander in it but I didn't use it when I made it because I didn't have any. Feta is nice of this but if you are making it vegan leave it out but you might want to add more salt. Also add in a bay leaf when boiling the lentils"
photo by canthelpmyself photo by canthelpmyself
photo by canthelpmyself
photo by ChefLee photo by ChefLee
Ready In:


  • 1 cup of puy lentils (boiled in salted water till tender and drained, 25mins approx)
  • 4 whole baby beets (cooked till tender, peeled, cut into medium wedges)
  • 12 red onion, cut into thin wedges
  • 12 cup parsley, chopped
  • 12 cup coriander, chopped
  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • 1 tablespoon grainy mustard
  • 2 tablespoons lemon juice
  • 13 cup of crumbled feta (optional)


  • combine the beets, lentils, onion and herbs in a medium bowl.
  • Mix the garlic, olive oil, mustard and lemon juice and mix with the lentil mix.
  • Serve with crumbled feta on top if desired.

Questions & Replies

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  1. Laughing in the Kit
    Great recipe! Very tasty lentil salad. I made as directed, including the optional bay leaf with the lentils and the optional feta cheese. Honestly I think the feta really balances it out, and wouldn't recommend that it be left out of the recipe. My only quibble is that you didn't include the cooking steps for the lentils and beets. I know how to do that, but a new chef might need a little more detail from a recipe. Thanks for sharing!!
  2. angelak
    This is so fantastic! I just made it and couldn't wait to eat it!. I followed the recipe with two exceptions: I used 1/4 cup mint in place of the cilantro, and I sauteed the onions to soften then a bit. I used the feta, and I also roasted the beets. I served over mixed greens and shredded carrots and drizzled with white balsamic vinegar. Looking forward to lunch all week!
  3. Spicy Gal
  4. jennyblender
    This was surprisingly good. Next time will saute the onions. Love how easy and healthy it is! Thanks canthelpmyself....
  5. sarahubasics
    This was an unusual taste for us, but we liked it well enough to try it again with some tweeks. We will sautee the onions next time and maybe add more beets. I used canned, sliced beets.


  1. ChefLee
    This is great!! I happened to have all the ingredients around the house which was awesome too!!! I have been waiting for a good recipe to try the du puy style lentils that I had gotten at Whole Foods and this was a good one!! I simmered the lentils in broth instead of water for more flavor and I was hoping they would keep their marbled green appearance and they do somewhat. I love the dressing on this; keeping with the French ingredients, I used Maille Old Style whole grain dijon mustard and it tasted fabulous in the mix! The sweetness of the beets and purple onion pair wonderfully with the herbs, garlic, and dressing! Thanks for posting this delicious recipe!



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