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Beef Lentil Salad

Featured in the Honolulu Star-Advertiser on February 5, 2014.



Beef Lentil Salad

  • 4 (6 ounce) lean beef fillet steaks
  • 6 1/2 tablespoons extra virgin olive oil, divided
  • Salt and pepper to taste
  • 2 cups lentils, cooked and drained
  • 4 large radishes, trimmed, thinly sliced
  • 1/2 cup grape tomatoes, halved
  • 2/3 cup pitted kalamata olives
  • 2 cups baby spinach leaves
  • 1/2 cup walnut halves, toasted, coarsely chopped
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 1/2 teaspoons cumin seeds, toasted and gently crushed to release oils
  • 1/4 cup red wine vinegar
  • 1/4 cup fat free feta


Preheat grill on medium-high. Brush steaks with a tablespoon of oil. Season with salt and pepper to taste. Cook on grill for 3-5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil; set aside. In a large bowl combine lentils, radish, tomatoes, olives, spinach, walnuts, shallot, garlic, and cumin in a large bowl. Drizzle vinegar and remaining oil over mixture; toss until well combined. Thinly slice the steak. Add to the lentil mixture and toss to combine. Top with feta and serve immediately. Makes 4 servings.

Approximate Nutrient Analysis per serving:
1040 calories, 54 g fat, 11 g saturated fat, 140 mg cholesterol, 600 mg sodium, 64 g carbohydrate, 24 g fiber, 6 g sugar, 79 g protein


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