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🍽️ Beetroot Lentil Salad

353 kcal · 30 min · 4 servings

Ingredients

• 250 g Puy lentils (or regular lentils)
• 500 ml vegetable broth
• 500 g beetroot
• 2 shallots
• 2 tbsp sesame oil
• 4 tbsp apple cider vinegar
• 15 g sesame seeds (approx. 3 tbsp)
• salt
• pepper
• 20 g parsley (1 bunch)
• 75 g feta

Instructions

1. 1. Rinse the lentils in a sieve under running water.
2. 2. Let the lentils drain well.
3. 3. Bring the broth to a boil in a pot.
4. 4. Add the lentils to the boiling broth.
5. 5. Simmer the lentils on low heat for about 20 minutes until tender.
6. 6. Drain the cooked lentils.
7. 7. Let the lentils cool down to lukewarm temperature.
8. 8. Peel the beetroot.
9. 9. Grate the peeled beetroot coarsely.
10. 10. Peel the shallots.
11. 11. Cut the shallots into thin strips.
12. 12. Place the grated beetroot and shallot strips into a bowl.
13. 13. Add sesame oil, apple cider vinegar, and sesame seeds to the bowl.
14. 14. Mix the ingredients in the bowl thoroughly.
15. 15. Season the mixture with salt and pepper.
16. 16. Add the cooled lentils to the beetroot mixture.
17. 17. Let the salad marinate for about 20 minutes.
18. 18. Wash the parsley.
19. 19. Shake the parsley dry.
20. 20. Chop the parsley leaves coarsely.
21. 21. Mix the chopped parsley into the salad.
22. 22. Divide the salad among four plates.
23. 23. Crumble the feta cheese over the salad.

Nutrition per serving

• kcal: 353
• Protein: 21 g · Fett/Fat: 13 g · Carbs: 37 g