Roasted beetroot, feta and lentil salad

Ingredients

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