Winter Lentil Salad with Beets and Artichoke
A good lentil salad (as well as a good lentil soup) should be in every vegans recipe arsenal if you ask me. This one is a yummy combo for winter. With few compo
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at goodeatings.com.
Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Mason jar
- Whisk
- Spoon
- Colander
- Saucepan
- Stove
- Baking sheet
- Oven
- Skillet
- Serving bowl
- Fork
Ingredients
- 2 cups cooked beluga or brown lentils*
- 1 shallot, finely chopped
- 1 tbsp oil from marinated artichokes
- 1 tbsp red wine vinegar
- Salt
- black pepper
- 4 medium sized cooked beetroots
- 1 jar marinated artichokes, oil drained
- 200 g mixed baby greens/leaves
- 0,25 cup mixed seeds. toasted
- 4 tbsp tahini
- 0,5 lemon, juice only
- 1 tsp maple syrup
- 1 small garlic clove, minced
- Water, to thin
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