Salads and Vegetables: Salads: Lentils with Beets and Feta

Think lentils are bland? Not with this appetizing recipe!

Author: Fresh Finesse
Date: January 19, 2012

Serves: 8 person(s)
Yield: 8 x 1/2 cup servings

Preparation Time: 20 mins
Cooking Time: 0 mins
Extra Time: 30 mins (for pre-cooking lentils and beets, if necessary)


    2 cup cooked brown lentils
    8 cooked whole baby beets, peeled
    100 g 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.

Nutritional Information
(Per Serving)

Calories:135 cals
Kilojoules:563 kJ
Fat:4.7 g
Carbohydrates:16.8 g
Protein:7.6 g
Cholesterol:11.0 mg
Sodium:185 mg
Saturated Fat:2.2 g
Fiber:5.9 g
Calcium:106.0 mg
Total Sugars:5.5 g

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