Instructions

1. Cook the lentils according to the packaging instructions.
2. Meanwhile, thinly slice the celery and chop the onion and parsley. Rinse the spinach, drain, then chop roughly.
3. Slice the beets into half cm wedges.
4. Drain the lentils, mix with the oil, lemon juice and balsamic vinegar.
5. Add the chopped raw vegetables, season with salt & pepper and toss thoroughly.
6. Scatter the cheese on top and serve.