Lentil Salad

Legumes (such as chickpeas, kidney beans, lentils and baked beans) are a fabulous addition to our diet, they are high in protein, fibre and low in fat.

Some people are scared of legumes. Not because they are particularly ferocious (never met a bean I didn’t like) but because many of us are unfamiliar with how to cook them, believing they are time consuming and bland. This makes a delicious Sunday lunch or light dinner. Don’t be put off by having to cook the lentils, they take no time at all.

Ingredients (Serves 4)

• 3 cups brown or green lentils
• ½ cup olive oil
• ½ cup vinegar
• ½ cup lemon juice
• 2 tablespoons fresh thyme finely chopped

To Serve

• 4 cups baby spinach leaves, washed
• 4 tomatoes, diced
• 1 cup fetta cheese, crumbled
• 1 beetroot, peeled and grated
• sea salt and pepper
• juice of 1 lemon
• extra olive oil for drizzling over the salad

Method

1. Put lentils in a saucepan with 6 cups of cold water. Bring to boil, reduce heat, simmer for 5 minutes. Drain lentils and rinse under cold run, cover with 6 cups of cold water again. Bring to boil, reduce heat. Simmer until lentils are tender, approximately 15 minutes.
2. Drain the lentils and put them in a bowl. Mix through the olive oil, vinegar, lemon juice and thyme. The dressed lentils will keep in the fridge, covered, for up to 5 days.
3. To serve, put spinach leaves in a mixing bowl, toss with lemon juice. Portion spinach onto 4 dinner plates.
4. Toss 2 cups of lentils with diced tomatoes and grated beetroot, place on spinach leaves.
5. Arrange crumbled fetta over the lentils, season to taste and drizzle with a little extra virgin olive oil.