Red Lentil Salad with Beetroot
Salad
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Cook Time
45 min
Difficulty
Easy
Prep Time
30 Min
Description
A light and refreshing salad made with red lentils and beetroot.
Ingredients (14 ingredients)
-
1 EL Olive oil
-
200 g red lentils
-
1 TL Cumin
-
1 TL Curry
-
350 ml Vegetable stock
-
400 g cooked beetroot
-
4 Stück Spring onions
-
0.5 BUND Parsley
-
1 TL Mustard
-
3 EL Apple vinegar
-
4 EL Olive oil
-
1 TL Honey
-
Salt
-
Pepper
Preparation (9 steps)
Heat oil
Add 1 tbsp olive oil to the mixing bowl.
Sauté lentils, cumin and curry
Add 200 g red lentils, 1 tsp cumin and 1 tsp curry. Sauté for 2 min./120°C/speed 1.
Deglaze with vegetable stock and simmer
Add 350 ml vegetable stock. Simmer for 8 min./100°C/speed 1/reverse.
Drain the lentils and let cool
Pour the lentils through a sieve and let them cool.
Prepare beetroot
Cut 400 g cooked beetroot into small pieces. Alternatively: Place the Wundermix WunderSlicer V2 with the fine slicing disc on the mixing bowl lid. Pass the beetroot through the WunderSlicer V2 and collect in a bowl.
Prepare spring onions
Chop 4 spring onions. Alternatively: Place the Wundermix WunderSlicer V2 with the fine slicing disc on the mixing bowl lid. Pass the spring onions through the WunderSlicer V2 and collect in a bowl.
Chop parsley
Put 0.5 bunch of parsley in the mixing bowl. Chop for 3 sec./speed 5. Transfer.
Make dressing
Add 1 tsp mustard, 3 tbsp apple vinegar, 1 tsp honey, salt and pepper to the mixing bowl. Mix for 10 sec./speed 3. While stirring, gradually add 4 tbsp olive oil through the lid opening.
Mix salad
Mix the cooled lentils with the sliced beetroot and spring onions in a bowl. Mix in the dressing and chopped parsley. Season with salt and pepper.
Finished cooking? Great! 🎉
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Tags
Allergens
- Mustard
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