Lentils with Beets and Feta
Think lentils are bland? Not with this appetizing recipe!
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
Ingredients
- 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
Directions:
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.
Variations:
Can also be served as a larger entrée salad.
Serving suggestion is not included in the nutritional analysis.