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
- 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
- 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.
- 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.
- To serve, put spinach leaves in a mixing bowl, toss with lemon juice. Portion spinach onto 4 dinner plates.
- Toss 2 cups of lentils with diced tomatoes and grated beetroot, place on spinach leaves.
- Arrange crumbled fetta over the lentils, season to taste and drizzle with a little extra virgin olive oil.