Red lentil salad with beet


Heat 1 tablespoon of oil in a saucepan and sauté the lentils with cumin and curry. Deglaze with the broth and simmer for about 8 to 10 minutes. Then pour into a sieve and let drain and cool.

Also put the beet in a sieve, drain and cut into small pieces. Wash and clean the spring onions and cut them into rings. Wash the parsley, pluck off the leaves and chop coarsely.

Mix a dressing of mustard, honey, vinegar, salt and pepper and add the 3 tablespoons of oil to the dressing little by little.

Now mix the lentils with the beet and spring onions. Fold in the dressing and the parsley and season with pepper and salt.

Working time approx. 35 minutes
Cooking/baking time approx. 10 minutes
Total time approx. 45 minutes
Difficulty normal
Calories p. p. approx. 337

Ingredients for 4 servings:
200 g lentils, red
4 spring onion(s)
½ bunch parsley
400 g beet, cooked
350 ml vegetable broth
1 tsp mustard
3 tbsp. apple cider vinegar
4 tbsp olive oil
1 tsp curry powder
1 tsp cumin
1 tbsp. honey
salt and pepper from the mill


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