Lentil Salad with Mint Beetroot and Feta

by Tenina Holder
posted 18 Jun, 2020 (last updated 23 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

If you're trying to eat more vegetables and not make any concessions on taste, if you're a vegetarian and sick of leafy salads, our recipe for Lentil Salad with Mint, Beetroot and Feta will lead the way for you! It's got an exhaustive list of health benefits from all its raw vegetables, with a hint of sweetness from balsamic and a touch of tang from the dressing. Top with feta – because no salad is complete without cheese – and enjoy.



  • Fresh beet icon
    Fresh beet
    1 (4.50oz/128g)
    peeled, cubed - 1 cm
  • Mint icon
    as needed
    leaves of
  • Grape tomato icon
    Grape tomato
    7.05oz/200g (about ¾ cup)
  • Red bell pepper icon
    Red bell pepper
    1 (5.29oz/150g)
  • Green onion icon
    Green onion
    2 (1.06oz/30g)
  • Feta cheese icon
    Feta cheese
    3.53oz/100g (about ½ cup)
  • Puy lentils icon
    Puy lentils
    5.29oz/150g (about ¾ cup)
  • Water icon
    as needed
  • Balsamic vinegar icon
    Balsamic vinegar
    as needed
  • Pink himalayan salt icon
    Pink himalayan salt
    2 pinches
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2.97fl oz/80g (¼ cup)
  • Garlic clove icon
    Garlic clove
  • Wholegrain mustard icon
    Wholegrain mustard
    1 tsp (0.19oz/5g)
  • Red wine vinegar icon
    Red wine vinegar
    1.69fl oz/50g (3½ tbsp)
  • Rice wine vinegar icon
    Rice wine vinegar
    1.69fl oz/50g (3½ tbsp)


  1. Pre-heat oven - 200°C
  2. Line a baking tray with paper
  3. Place lentils into steamer basket and insert into Thermomix bowl
  4. Pour water over to the level of the base of the basket
  5. Fit TM5 bowl to TM5
  6. Steam - approx 35 min, 100°C, speed 3
  7. Remove lentils and cool
  8. Drain Thermomix bowl
  9. Place beetroot onto prepared tray and drizzle with balsamic vinegar, sprinkle with 1 pinch salt and drizzle with a little EVOO
  10. Roast - 25 min, 200°C
  11. Remove from oven and let cool
  12. Place salt, EVOO, garlic, mustard, and both remaining vinegars into Thermomix bowl
  13. Blend - approx 10 sec, speed 10
  14. Combine all remaining ingredients except feta in serving bowl and toss gently
  15. Add feta, and drizzle with dressing just prior to serving

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