Lentil salad with beetroot
Heat 1 tablespoon of oil in a pot and sauté the lentils. Season with caraway seeds and curry powder. Deglaze with the vegetable broth and simmer over low heat for about 8-10 minutes, then drain through a sieve.
Ingredients · Servings 2
- 100g red lentils
- 1 tsp caraway seeds
- 1 teaspoon curry powder
- 200 ml vegetable broth
- 1 spring onion
- 200g of beetroot from a jar
- 1 tsp mustard
- 1.5 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 EL Honig
- 1 pinch of salt
- 1 Prise Pfeffer
- Parsley
- Prise Currypulver
Method · 30 min
- Heat 1 tablespoon of oil in a pot and sauté the lentils. Season with caraway seeds and curry powder. Deglaze with the vegetable stock and simmer over low heat for about 8-10 minutes, then drain through a sieve.
- Drain the beetroot and cut it into pieces. Wash the spring onion and slice it into rings. Roughly chop the parsley.
- For the dressing, thoroughly mix mustard, honey, vinegar, salt, and pepper. Then mix in a tablespoon of olive oil.
- Now mix the beetroot with the lentils. Then add the spring onions and parsley. Add the dressing and season with salt and pepper. A baguette goes perfectly with this. Enjoy!
- Drain the beetroot and cut into pieces. Wash the spring onion and slice into rings. Roughly chop the parsley. 1 spring onion, parsley, 200g jarred beetroot.
- For the dressing, thoroughly mix mustard, honey, vinegar, salt, and pepper. Then mix in 1 tbsp olive oil. (1 tsp mustard, 2 tbsp olive oil, 1.5 tbsp apple cider vinegar, 1 tbsp honey, 1 pinch of pepper, 1 pinch of salt.)
