Spiced lentils and beetroot with dill yoghurt

Great as a side dish or main event.

  • 45 mins cooking
  • Serves 4
  • Print
Spiced lentils, spinach , beetroot and goat's cheese come together in a delightful combination of flavours. Great as a side dish or hearty enough for the main event.
Looking for more autumn salads or more lentil recipes?


  • 2/3 cup (160g) French-style green lentils (see swap)
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 medium onion (150g), chopped finely
  • 2 cloves garlic, sliced
  • 3 teaspoons ground cumin
  • 3 teaspoons ground coriander
  • 3 medium lemons (420g)
  • 250 grams vacuum-packed cooked baby beetroot, quartered
  • 120 grams baby spinach leaves
  • ½ cup coriander leaves
  • ¾ cup (210g) greek yoghurt
  • ¼ cup dill sprigs
  • 320 grams marinated goat's cheese, drained
  • lemon wedges, to serve


  • 1
    Place lentils and 2 litres (8 cups) water in a large saucepan over medium-high heat; bring to the boil. Reduce heat to medium; simmer for 20 minutes or until tender. Drain.
  • 2
    Meanwhile, heat ¼ cup oil in a medium frying pan over medium heat. Cook onion, garlic and spices, stirring, for 3 minutes or until lightly golden. Add cooked lentils to pan; cook, covered, for 1 minute or until heated through. Remove pan from heat.
  • 3
    Juice 2 lemons into a bowl; add lentil mixture, beetroot, spinach and coriander. Season to taste; toss gently to combine.
  • 4
    Juice remaining lemon into a small bowl. Add yoghurt; whisk to combine. Season to taste. Drizzle with remaining oil; top with dill.
  • 5
    Divide lentil mixture among plates; crumble over goat's cheese. Season to taste. Serve with dill yoghurt and lemon wedges.


Substitute a drained and rinsed 400g (12½oz) can of lentils for French-style green lentils.

More From Women's Weekly Food