Lentils with Beets and Feta

Lentils with Beets and Feta

Think lentils are bland? Not with this appetizing recipe!


5 stars 5 stars 5 stars 5 stars 5 stars (8 ratings made) Rate
Serves: 8 person(s) Change

Preparation Time: 20 mins
Extra Time: 30 mins
(for pre-cooking lentils and beets, if necessary)

Yield: 8 x 1/2 cup servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 2 cup cooked brown lentils
  • 8 cooked whole baby beets, peeled
  • 3 1/2 oz feta cheese, cubed
  • 1 cup mint leaves, washed
  • 2 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 1 freshly ground black pepper, to taste
  • 4 mixed lettuce leaves, washed


Combine lentils, beets, feta cheese, and mint leaves in a large bowl. Sprinkle vinegar, olive oil and black pepper over.

Serve on a bed of lettuce leaves.


Can also be served as a larger entrée salad.

Serving suggestion is not included in the nutritional analysis.

Thanks to Fresh Finesse