Mediterranean Lentil Salad with Feta and Mint
A Greek-inspired vegetarian lentil salad with tomato, cucumber, bell pepper, feta cheese, and fresh herbs tossed in a lemony oregano dressing. Great as a light main dish or side for meal prep.
LunchPlan this recipe
Beetroot Lentil Salad with Walnuts
A quick cold beetroot and lentil salad with walnuts, chives and a tangy raspberry vinegar dressing. It is filling, easy to prepare ahead and ideal for taking to work, university or school.
2
Servings
10 min
Cook time
644
Calories
19 g
Protein
Ingredients
11 itemsServings
500 g Cooked beets
240 g Cooked brown lentils- plant-based
100 g Plant-based feta alternative - chopped
30 g Walnuts 
25 g Chives
1 tsp Maple syrup
1 tbsp Lemon juice- or other vinegar
3 tbsp Raspberry vinegar 
2 tbsp Olive oil- to taste
Salt - to taste
Black pepper
Instructions
8 steps- 1
Dice
500 g Cooked beets into bite-sized pieces. - 2
Finely chop
25 g Chives. - 3
Coarsely chop
30 g Walnuts if they are not already chopped. - 4
Crumble or dice
100 g Plant-based feta alternative. - 5
Whisk together
2 tbsp Olive oil, 3 tbsp Raspberry vinegar, 1 tbsp Lemon juice, 1 tsp Maple syrup, Salt and Black pepper to make the dressing. - 6
Add the
Cooked beets, 240 g Cooked brown lentils, Plant-based feta alternative, Chives and Walnuts to a large bowl. - 7
Pour over the dressing and toss gently until everything is evenly coated.
- 8
Pack into airtight containers and keep chilled until ready to eat.
Nutrition per servingCalculated from the ingredients used at 2 servings.
644
Kcal
19 g
Protein
46 g
Carbohydrates
37 g
Fat
Recipe details
Published
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