Beef with lentils, feta and mint

Beef with lentils, feta and mint

Ingredients (serves 4):

  • 250g punnet cherry tomatoes
  • 1/4 cup (60ml) olive oil
  • 1/2 cup (80g) kalamata olives, chopped
  • 2 x 200g beef sirloin steaks
  • 1 tbs chopped rosemary
  • 400g can lentils, rinsed, drained
  • 1 tbs lemon juice
  • 150g feta, crumbled
  • 1 tsp dried mint
  • 2 tbs mint leaves



  1. Preheat the oven to 200C. Toss tomatoes in 2 tsp oil, season and place on a baking tray. Roast for 15 minutes until soft, adding olives for final 5 minutes.
  2. Meanwhile, rub beef with rosemary and 2 tsp oil. Season, then cook in a frypan over medium-high heat for 4 minutes or until browned. Turn and cook for a further 3 minutes for medium-rare, or until done to your liking.
  3. Rest the beef, covered loosely in foil, while you warm lentils in a small pan of simmering water for 5 minutes.
  4. Drain lentils and toss with lemon juice and remaining 2 tbs oil. Season.
  5. To serve, scatter lentils on plates, top with slices of beef and scatter with feta, tomatoes, olives and dried and fresh mint.
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