Lentil Salad With Baby Beets & Feta

"A lovely healthy salad that will keep you going until dinner. I found this on the back of a packet of French style lentils."
photo by Diana Yen photo by Diana Yen
photo by Diana Yen
photo by Diana Yen photo by Diana Yen
photo by Lalaloula photo by Lalaloula
photo by Diana Yen photo by Diana Yen
photo by Leggy Peggy photo by Leggy Peggy
Ready In:




  • Bring the water, lentils & bay leaf to boil in a medium saucepan, reduce heat & simmer until tender, approx 25 minutes.
  • Drain & remove bay leaf.
  • Combine olive oil, lemon juice, mustard, garlic & salt & pepper, pour over lentils and lightly toss.
  • Toss the dressed lentils together with the onion, beets, parsley & coriander.
  • Top with crumbled feta.

Questions & Replies

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  1. Janice I.
    Czn you use canned lentils
  2. Penny H.
    Do you use raw beets for this salad or canned beets? Penny Hibbs


  1. wendywendy
    Yum! I don't love beets, but I do love this salad. I made it at least three times this summer, and have passed the recipe on to others who have shared the love of this bright, hearty, filling salad. Thanks for posting the recipe!
  2. Leggy Peggy
    Fantastic salad with a wonderful combination of flavours and textures. I used 500 grams of fresh beets that I chopped and roasted in the oven with a few cloves of garlic. After draining the lentils, I gave them a quick rinse which got rid of the dingy colour left by the cooking water. I served this as a side dish and there was more than enough for six people. Thanks for posting. I was tickled to notice that my bag of French lentils had the same recipe on the back. In future, I'll pay more attention to recipes on packaging.
  3. *Parsley*
    Fantastic salad! I loved all the flavors together. I followed the recipe but cut the oil down to 1 1/2 tbsp. This makes a healthy, filling lunch. I'll make this again for sure. Thanx for sharing!
  4. Lalaloula
    Yum, yum, yum, this salad is soooooo good! The earthy lentil and beet flavour goes so well with the creamy feta and sharp onion and garlic. The parsley adds a wonderful freshness to it. Everything combined makes for a lovely taste experience! Very good warm, but cold, too. Great for potlucks or buffets. I only had white onion and regular beets on hand, so used those and it turned out fab! THANKS SO MUCH for sharing this wonderful recipe with us, Mandy! I will certainly make it again. Made and reviewed for Aussie/NZ Tag Game March 2010.
  5. Limonene
    I love finding new healthy food that tastes great. This will be a regular in my lunchbox. I love the dressing - it makes the lentils taste great even without the beets and feta. Thanks!


Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa. Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks. As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
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