Lunch
Lentil and Feta Salad
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.
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.
More like this
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- Grilled Portobellos with Goat's Cheese and Lentils450 kcal · 27P
- Warm Lentils with Smoked Mackerel and Beetroot576 kcal · 34P
- Beetroot and Butter Bean Salad with Dukkah344 kcal · 17P
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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.