Lentils with Beets and Feta

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Lentils with Beets and Feta

 

2 cup cooked brown lentils

8 cooked whole baby beets, peeled

3 1/2 ozs. feta cheese, cubed

1 cup mint leaves, washed

2 tbsps. red wine vinegar

1 tbsp. olive oil

1 freshly ground black pepper, to taste

1 mixed lettuce leaves, washed

 

Combine lentils, beets, feta cheese and mint leaves in a large bowl.

Sprinkle vinegar, olive oil and black pepper over.

Serve on a bed of lettuce leaves.

Serves 4.

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Char Haz

charrem

 

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