← All recipes

🥗 Lentil Rice Salad with Carrots, Savoy Cabbage and Nut Dressing

459 kcal · 30 min · 4 servings

Ingredients

• 100 g Beluga lentils
• 200 g reis-fit (natural rice 8 minutes)
• Iodized salt (with fluoride)
• 2 carrots
• 300 g savoy cabbage
• 2 tbsp hazelnut kernels (30 g)
• 4 tbsp rapeseed oil
• 4 tbsp apple cider vinegar
• 1 tbsp apple syrup
• pepper
• 0.5 tsp ground cumin
• 2 tbsp raisins (30 g)
• 1 handful mint (5 g)

Instructions

1. 1. Put the beluga lentils into a pot.
2. 2. Pour boiling water over the lentils. Use twice as much water as lentils.
3. 3. Cook the lentils for 20 to 25 minutes until they are tender.
4. 4. Pour 400 milliliters of water into a different pot.
5. 5. Add slightly less than half a teaspoon of salt to the water.
6. 6. Bring the salted water to a boil.
7. 7. Add the reis-fit natural rice to the boiling water.
8. 8. Stir the rice once.
9. 9. Reduce the heat to low.
10. 10. Cook the rice in the covered pot for 8 to 10 minutes.
11. 11. Wait until all the water has been absorbed by the rice.
12. 12. Loosen the rice in the pot briefly with a fork.
13. 13. Turn off the stove burner.
14. 14. Let the rice rest in the pot for a few more minutes.
15. 15. Then let the rice cool down for 10 minutes.
16. 16. Wash the carrots.
17. 17. Peel the carrots.
18. 18. Cut the carrots into long, thin strips using a vegetable peeler.
19. 19. Wash the savoy cabbage.
20. 20. Remove the outer leaves of the savoy cabbage.
21. 21. Cut out the hard core from the savoy cabbage.
22. 22. Cut the savoy cabbage into thin strips.
23. 23. Take a pinch of salt.
24. 24. Knead the cut savoy cabbage with the pinch of salt for 3 to 5 minutes using your hands.
25. 25. Put the hazelnut kernels into a hot pan.
26. 26. Do not add any fat.
27. 27. Roast the hazelnut kernels over medium heat for 3 minutes.
28. 28. Then chop the roasted hazelnut kernels finely.
29. 29. Put rapeseed oil into a small bowl.
30. 30. Add vinegar to the bowl.
31. 31. Add apple syrup to the bowl.
32. 32. Add 2 to 3 tablespoons of water to the bowl.
33. 33. Whisk the mixture vigorously until it combines.
34. 34. Season the dressing with salt.
35. 35. Season the dressing with pepper.
36. 36. Season the dressing with cumin.
37. 37. Add the chopped hazelnuts to the dressing.
38. 38. Add the raisins to the dressing.
39. 39. Mix the hazelnuts and raisins well into the dressing.
40. 40. Wash the mint.
41. 41. Shake the mint dry.
42. 42. Chop the mint finely.
43. 43. Put the cooled rice into a large bowl.
44. 44. Add the cooked lentils to the bowl.
45. 45. Add the cut carrots to the bowl.
46. 46. Add the kneaded savoy cabbage to the bowl.
47. 47. Take half of the dressing.
48. 48. Pour half of the dressing over the salad ingredients.
49. 49. Mix everything well until the salad is evenly coated.
50. 50. Plate the salad on plates.
51. 51. Take the remaining dressing.
52. 52. Drizzle the plated salad with the remaining dressing.
53. 53. Sprinkle the chopped mint over the salad.

Nutrition per serving

• kcal: 459
• Protein: 13 g · Fett/Fat: 17 g · Carbs: 62 g