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Salad Of Puy lentils with beetroot, avocado & Persian feta


  • Preheat oven to 180°C fan forced (200°C normal).
  • Rub the beetroot with oil and cook in the oven for about 30 mins until tender. When cool enough to handle, peel, cube and set aside.
  • Then heat a little oil in a heavy-bottomed pot and gently saute the capsicum, celery, red onion and leek until tender.
  • Add the lentils, bay leaves, garlic and thyme. Toss to coat well. Then add about 2 cups stock with seasonings and rapidly simmer for about 15-20 mins, until the lentils are tender, adding more stock if needed.
  • When ready, squeeze lemon juice over the avocadoes and slice.
  • To serve, layer the lentils, avocado, beetroot and basil on individual plates. Sprinkle with a little oil and balsamic, and top with feta.
  • nb. This dish can be served, hot, warm or cold - my preference is warm.


  • 1-2 beetroots
  • olive oil
  • 1 large red capsicum, finely diced
  • 2 celery stalks, finely diced
  • 1 red onion, finely diced
  • 1 leek, white part only, finely diced
  • 200 gm Puy lentils
  • 2 bay leaves
  • 2 garlic cloves, crushed
  • 1 tbsp fresh thyme leaves
  • 2-3 cups vegetable stock
  • sea salt & freshly ground pepper
  • ½ lemon
  • 2 avocadoes, peeled & cut in half
  • 12 fresh basil leaves, torn
  • balsamic vinegar
  • cubed Persian feta

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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