Roasted beetroot, feta and lentil salad

Ingredients

• 2 cup organic brown lentils
• 1 onion, chopped
• 2 clove garlic, peeled and crushed
• 4 tablespoon extra virgin olive oil
• 2 tablespoon root ginger, chopped
• 2 teaspoon cumin seeds
• 2 teaspoon turmeric
• 2 teaspoon mild curry powder
• 3/4 cup red wine vinegar
• 4 spring onions, sliced
• 1 cup celery, diced
• 250 gram mung bean sprouts
• 450 gram roasted baby beetroot, chopped
• 250 gram garlic and cumin feta, diced
• 1/2 cup fresh coriander, chopped