Puy lentils with beetroot and goat’s cheese


160g puy lentils
1 tbsp extra virgin olive oil
2 tsp essential Waitrose balsamic vinegar
juice of ½ lemon
1 shallot
1 essential Waitrose celery stalk
½ x 20g pack parsley,roughly chopped
½ x 250g bag essential Waitrose spinach, shredded
4 cooked beetroot
100g goat’s cheese.


1 .For a filling veggie dinner, cook the lentils according to pack instructions. Drain and, while still warm, toss in the olive oil, vinegar and the lemon juice; season.

2. Finely dice the shallot and celery, then stir into the lentils, together with the parsley and spinach.

3. Divide the lentils between 4 plates. Slice the beetroot and use to top the lentils, then crumble over the goat’s cheese. Season and serve with crusty bread, if liked.

Puy lentils with beetroot and goat’s cheese
  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1117.128kJ
Fat 10.3g
Saturated Fat 5g
Carbohydrate 27.3g
Sugars 7.5g
Salt 0.7g

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4 stars

Average user rating Based on 3 ratings

This recipe was first published in Mon Aug 01 09:38:49 BST 2011.