Lentils with Beets and Feta

Lentils with Beets and Feta

Think lentils are bland? Not with this appetizing recipe!


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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


  • 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

Nutritional Info (per serving)

CALORIES 135 cals
Kilojoules 563 kJ
Fat 4.7 g
Saturated Fat 2.2 g
Cholesterol 11 mg
Sodium 185 mg
Carbohydrates 16.8 g
Fiber 5.9 g
Total Sugars 5.5 g
Protein 7.6 g
Calcium 106.0 mg
Note: A dash indicates no data is available.