Lunch

Lentil and Feta Salad

Name: Lentil and Feta Salad
Yield: 1 serving
Ingredients: 250 g Cooked lentils; 120 g Cooked beetroot; 40 g Feta; 30 g Rocket; 6 g Olive oil; A squeeze Lemon

Lentils with roasted beetroot, feta and mint. Meat-less and still 25 g of protein.

Calories: 512kcal
Protein: 31g
Fat: 16g
Carbs: 66g

Per serving, makes 1. Published 29 August 2026.

Allergens

Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Lentil and Feta Salad, plated and ready to serve. — The finished recipe. Lentil and Feta Salad

Ingredients 1 to 6 for lentil and feta salad arranged separately on a dark worktop. — Ingredients 1 to 6. 250 g Cooked lentils. 120 g Cooked beetroot. 40 g Feta. 30 g Rocket. 6 g Olive oil. A squeeze Lemon

Lentil and Feta Salad, preparation step 1: Dice the beetroot and fold it through the lentils with the oil, lemon and torn mint. — Step 1. Dice the beetroot and fold it through the lentils with the oil, lemon and torn mint.

The finished lentil and feta salad. — Step 2. Let it sit for ten minutes, then fold the rocket and crumbled feta through just before eating.

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Ingredients

Cooked lentils250 g
Cooked beetroot120 g
Feta40 g
Rocket30 g
Olive oil6 g
LemonA squeeze

Method

Dice the beetroot and fold it through the lentils with the oil, lemon and torn mint.
Let it sit for ten minutes, then fold the rocket and crumbled feta through just before eating.

Worth knowing

Fold the beetroot in last if you mind everything going pink. It will anyway; ten minutes is the grace period.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.