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🥗 Red Lentil Salad with Beetroot

337 kcal · 45 min · 4 servings

Ingredients

• 200 g red lentils
• 1 tsp cumin
• 1 tsp curry powder
• 350 ml vegetable broth
• 4 spring onions
• 0.5 bunch parsley
• 400 g beetroot (cooked)
• 1 tsp mustard
• 3 tbsp apple cider vinegar
• 4 tbsp olive oil
• 1 tbsp honey
• salt and pepper (from the mill)

Instructions

1. 1. Heat 1 tablespoon of olive oil in a pot and briefly sauté the lentils with cumin and curry powder. Deglaze with the broth and let simmer for about 8 to 10 minutes. Then pour the lentils into a colander, let them drain, and allow them to cool down.
2. 2. Place the beetroot in a colander as well and let it drain. Cut it into small cubes. Wash the spring onions, trim the ends, and slice them into rings. Wash the parsley, pick off the leaves, and chop them coarsely.
3. 3. Mix mustard, honey, vinegar, salt, and pepper to make the dressing. Add the 3 tablespoons of oil gradually and stir well.
4. 4. Now mix the cooled lentils with the beetroot and spring onions. Fold in the dressing and the parsley, and season to taste with additional pepper and salt.

Nutrition per serving

• kcal: 337
• Protein: 17 g · Fett/Fat: 10 g · Carbs: 43 g