Lentil Salad

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If you’re looking for something lighter for lunch or snack, this is a great choice. It’s by far the best lentil salad ever. A combination of lentils with feta cheese and baked beetroot makes it perfect 😉🥗.
If you do not want to risk a bloated belly 🎈, soak the lentils in water for 1-2 days before cooking. Don’t forget to change the water at least once a day.


  • 3 cups of cooked lentils
  • 1 bigger beetroot
  • 1 carrot
  • 1 onion
  • 2 – 3 stalks of celery
  • 2 bay leafs
  • 120 g Feta cheese
  • salt, pepper
  • olive oil
  • 2 – 3 tbsp Balsamico


  1. First of all, peel the beetroot and cut it into small cubes. Put it on a tin foil, mix with a pinch of salt and pepper, add a little bit of olive oil, and wrap it like a package. Place the package in the oven and bake at 180 degrees for about 30 minutes until soft.
  2. In the meantime, simmer the lentils on a low-medium heat for about 20 minutes together with bay leaf and a pinch of salt until tender, but not mushy. Do not forget to skim and throw away the foam during cooking (foam is rich in saponins).
  3. Chop the onion, the carrot, and the celery and fry shortly in a pan so the vegetables remain tender. Salt slightly.
  4. Finely chop the cheese and set aside.
  5. Drain the lentils of any excess water and add them to a bigger salad bowl to let them cool while you prepare the remainder of the salad.
  6. Take the baked beetroot out of the oven and let it cool down a bit.
  7. Whisk together olive oil, pepper, and balsamico and set aside.
  8. Add the remaining salad ingredients (roasted veggie, the beetroot, and the cheese) to the cooled lentils along with the dressing.
  9. Gently stir everything together until combined. Add salt or pepper if need and serve.


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