Lentil salad that is actually good. I mean it.

This is yummy and it's filling enough to be a meal. I like to throw in sprouted wheat berries and sunflower seeds, or serve it with some sunflower sprouts on the side.

Cook lentils (I like to use lentilles de Puy), stir in some diced tomatoes and red onion, chopped mint and parsley, and balsamic vinegar and olive oil. Top with sliced roasted beets (roast whole at 400 degrees until tender, then cool, peel, and slice) and yoghurt cheese (I like to use goat's milk yoghurt for this salad). Drizzle some more olive oil on top.

Yogourt cheese is really easy to make - here's my recipe.

And I know it looks like there's a poached egg on top of my salad, but it's olive oil and yogourt cheese.