For 6 people
Preparation time: 15 minutes
300 g cooked green lentils from Le Puy (140 g dry)
150 g of raw (or cooked) red beets
100 g of feta
2 tablespoons of chopped parsley
3 tablespoons of vinegar
9 tablespoons of oil
2 tablespoons of honey
Salt and pepper
Preparation
1. Cook the green lentils and let them cool to room temperature, season them warm.
2. Grate the beets and chop the parsley.
3. Cut the feta into cubes.
4. Prepare a vinaigrette with salt, pepper, vinegar, oil and honey.
5. Assemble everything, sprinkle with chopped parsley.
Culinary tip
Lightly toast walnuts or hazelnuts, add them to the salad for a crunchy touch.
Good to know
Good to know
Lentil cooking method
To have 300 g of cooked green lentils, start with about 140 g of dry product. Optional soaking: 1 hour in 2 volumes of water promotes digestion. Rinse with cold water. Cook, starting with cold water in 1 and a half volumes of unsalted water.
Lentils cooking time after boiling
20 to 30 minutes with the lid on low (do not close completely to avoid overflowing).