Beetroot and Lentil Salad with Dill Yoghurt – Food & Home Magazine
This beetroot and lentil salad with dill yoghurt is healthy, hearty and a winner side dish for any afternoon lunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- 160 grams green lentils
- 1/3 cup olive oil
- 1 onion, finely chopped
- 2 garlic cloves, sliced
- 3 tsp ground cumin
- 3 tsp ground coriander
- 3 lemons
- 250 grams cooked baby beetroot, quartered
- 120 grams baby spinach leaves
- ½ cup coriander leaves
- ¾ cup double thick yoghurt
- ¼ cup dill sprigs
- 320 grams goat’s cheese
- lemon wedges, to serve
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