How to cook lentils at home, instead of buying the pre-cooked pouches?

The lentil experts Merchant Gourmet have a very good step by step guide to cooking lentils . In short, they need rinsing before adding to a saucepan. You need 1 part lentil to 3 parts water e.g. 100g lentils to 300ml water. Bring to a boil, reduce to a very low simmer for around 20-25 minutes until tender. Cover with a lid and let them sit for 5 minutes before serving. The residual heat is an important step at the end!

Can I used tinned lentils rather than pouches?

Yes you can but they do tend to be less flavourful than the pouches. Just make sure you season really well before serving as they do need salt.

Easy Beetroot Salad with Feta and Rocket

Name: Beetroot Salad with Feta and Rocket
Prep time: 10 min
Total time: 10 min
Cuisine: Salad
Ingredients: 1 x 250g pouch puy lentils (I like Merchant Gourmet); 4 small, pre-cooked beetroots (vacuum packed ones are great); 2 handfuls of rocket; 100g feta (around half a block), crumbled; Handful of walnuts (ideally roasted); ½ cup sundried tomatoes, chopped with oil reserved; 2 small spring onions, chopped

Beetroot Salad with Feta and Rocket

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The easiest, most delicious salad that's perfectly balanced. Beetroot Salad with rocket and feta is the next easy dinner you need to make.

Author: Margie Nomura
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: Serves 2
Category: Salad
Method: No Cook
Cuisine: Salad
Diet: Vegetarian

Ingredients

Scale

1 x 250g pouch puy lentils (I like Merchant Gourmet)
4 small, pre-cooked beetroots (vacuum packed ones are great)
2 handfuls of rocket
100g feta (around half a block), crumbled
Handful of walnuts (ideally roasted)
½ cup sundried tomatoes, chopped with oil reserved
2 small spring onions, chopped

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Instructions

Heat the lentils according to package instructions. You want them warm but not piping hot as you don’t want to wilt the rocket.
Chop the beetroot (wash your board straight after to avoid staining) and add to a large bowl. Add rocket, warmed lentils, crumbled feta, sundried tomatoes and spring onions. Use your hands to crush the walnuts in your hands and add to the bowl. Drizzle with a few tbsp of sundried tomato oil, season with salt and pepper, and toss together.

Notes

Scroll up for a step by step guide for how to make this beetroot salad.

To store: Once it’s mixed together, I would eat it pretty quickly as the rocket wilts. But leftovers can be transferred to a Tupperware and placed in the fridge for 2 days and it will still be delicious.

Make ahead: You can prep the salad 3 days in advance, just don't add the dressing or rocket. Dress and toss in the rocket at the last minute before eating. It does keep well overall though so it's a good prep-ahead salad for lunches on the go.

Dressing: If you want to make your own dressing like a French vinaigrette instead of the sundried tomato oil, you can do so. In a jar, add 1 tsp dijon mustard, 2 tbsp red wine vinegar and 3 tbsp olive oil, along with salt and pepper. Shake together and this becomes a lovely emulsified dressing.

Find it online: https://desertislanddishes.co/beetroot-and-feta-salad/