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

Ingredients

3 serv.

puy lentils↗1 cup
boiled in salted water till tender and drained, 25mins approx
whole baby beets4
cooked till tender, peeled, cut into medium wedges
red onion↗1⁄2
cut into thin wedges
parsley↗1⁄2 cup
chopped
coriander1⁄2 cup
chopped
garlic clove↗1
minced
olive oil↗3 tablespoons
grainy mustard↗1 tablespoon
lemon juice↗2 tablespoons
crumbled feta1⁄3 cup
optional

Step-by-step instructions

1
combine the beets, lentils, onion and herbs in a medium bowl.
2
Mix the garlic, olive oil, mustard and lemon juice and mix with the lentil mix.
3
Serve with crumbled feta on top if desired.

Source: food.com

Original recipe ↗

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