I tend to make this when I’ve got leftover puy lentils to use up as it takes 5 minutes, it’s delicious and very nutritious – packed full of iron. Lentils are a great and very cheap way of getting protein into your kids without giving them fish or meat. If you cook the lentils from scratch it doesn’t take much longer to make and you get a warm salad which is nice in winter. It makes me laugh how much Lexie looooves this dish but hates mashed potato!?!
Puy lentils with beetroot and goats cheese
If lentils and beetroot pre-cooked (or vac pac beetroot)
Prep time: 5 mins
Cooking time: 0 mins
If cooking lentils and beetroot
Prep time: 10 mins
Cooking time: 20 – 45 mins (depending on beetroot)
- Puy lentils
- Goats cheese – or feta cheese
- Beetroot – fresh or vac pac
- Salad leaves – spinach, rocket, watercress is nice
- Spring onion (optional) – sliced
- Olive oil
- Balsamic vinegar
- Salt and pepper
If cooking the lentils and beetroot, put lentils in a pan, cover with lots of water (be generous, lentils guzzle water up), bring to the boil and then simmer for 20-25 minutes until done. They should be tender but have a bit of bite. Drain and drizzle with olive oil. In another pan cover the beetroot (either whole or chopped in half) with water, bring to the boil then simmer until cooked through – generally 30-45 mins depending on size. Once done drain and leave to cool before removing skins and chopping into chunks. If you’ve never cooked fresh beetroot before be careful of it’s incredibly staining juices! Fresh beetroot is delicious, cheap and very easy to cook but it is stainy and faffy to peel. Vac pac beetroot is less of a faff (no boiling, peeling etc) but equally stainy and the texture is never as nice as fresh beetroot.
Once you have cooked lentils and beetroot assembling the salad is easy. Put leaves in a bowl, add the lentils, beetroot, crumbled goats cheese and spring onion if using (I leave it out for Lexie). Dress with oil and vinegar and season to taste!