Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 1 clove garlic, crushed
- 2 carrots, or sliced finely on a mandoline
- 6 spring onions
- 1 large beetroot, or sliced finely on a mandoline
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 420grams can lentils
- 100grams feta
- 1/3 cup walnuts
- 1 cup wild rice blend
Nutrition per serving
1520kJ / 363Cal
1520 Kilojoules or 363 Calories
17% of daily energy intake*
Protein
9.0grams
Fat
27.3grams
Carbs
19.7grams
Sugars
3.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Bring 2 cups of water to the boil in a saucepan. Add the rice, cover and reduce heat to medium. Cook for 30 minutes or until the water has been absorbed and rice is tender. Transfer to a bowl, add lentils and toss through with a fork. Set aside to cool.
Step 2 of 2
Meanwhile, prepare dressing by whisking together oil, vinegar and garlic in a jug. Add carrot, beetroot and dressing to the lentil and rice mixture and toss through. Top with feta, spring onion and walnut and serve.
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