Beluga Lentils with Roasted Beetroot, Feta and Spearmint

Beluga lentils cook in twenty minutes and stay firm, which makes them the best lentil for salads. Roasted beetroot, salty feta and spearmint is a classic Greek pairing that works even better with the lentils underneath.

Serves 4 - 50 minutes

Ingredients

• 250g APSOGO Organic Greek Beluga Lentils
• 1 APSOGO Organic Greek Bay Leaf
• 3 medium beetroots
• 150g feta, crumbled
• 2 spring onions, sliced
• 1 tsp APSOGO Organic Greek Spearmint
• 1 tsp APSOGO Organic Greek Parsley
• 4 tbsp APSOGO Extra Virgin Olive Oil
• Juice and zest of 1 lemon
• 1 tsp Dijon mustard
• APSOGO Greek Sea Salt Blossom and black pepper

Method

1. Wrap the beetroots in foil and roast at 200°C for 45 minutes until a knife slides in easily. Cool, peel and cut into wedges.
2. Rinse the lentils and simmer with the bay leaf in plenty of water for 18-20 minutes until tender but intact. Drain.
3. Whisk the olive oil, lemon juice and zest, mustard, spearmint, parsley, salt and pepper.
4. Toss the warm lentils with two-thirds of the dressing. Add the beetroot and spring onions with the rest.
5. Scatter the feta over the top and finish with a pour of olive oil and black pepper. Serve warm or at room temperature.

Tip

Swap feta for a spoon of thick yogurt stirred through for a creamier version.

All the APSOGO ingredients in this recipe are available at apsogo.com.