Red lentil salad with beetroot - recipe | FoodPal
Heat oil in a saucepan and sauté the lentils with curry and cumin seeds. Deglaze with broth and simmer for 8-10 minutes. Drain them in a sieve and let them
Keywords
- olive oil
- lentils
- beet
- tomato
- leek
- onion
- apple
Ingredients
- 3 (60 g) Cherry tomatoes, cocktail tomatoes (fresh)
- 1 Teaspoon Olive oil
- ¼ Teaspoon Agave syrup
- 125 g Beet, red beet (cooked)
- ¼ (25 g) Onion (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 1 Pinch(s) Pepper (black)
- 1 Pinch(s) Parsley (fresh)
- ¼ Tablespoon Curry powder
- ¼ Tablespoon Cumin
- 90 ml Vegetable broth
- ¾ Teaspoon Apple cider vinegar
- 1 (46 g) Spring onions, scallions (fresh)
- 50 g Lentils (red, raw)
- ¼ Tablespoon Dijon mustard
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