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Lentil salad with beetroot
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 523
  • Fat about 26g
  • Carbohydrates about 54g
  • Protein about 17g
This is needed
This is needed for 4 people
  • 2.5 dl coconut milk
  • 3 dl vegetable bouillon
  • 200 g red lentils
  • 4 tbsp white balsamic vinegar
  • 5 tbsp olive oil
  • 1.5 tsp chilli flakes
  • 1 tbsp maple syrup
  • 1 tsp salt
  • 200 g beetroots, peeled, thinly sliced
  • 200 g red cabbage, very thinly sliced
  • 80 g dried cranberries
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And that's how it's done
And that's how it's done
Place the coconut milk, stock and lentils in a pan, bring to the boil while stirring, simmer for approx. 10 mins. until just soft.
Mix the balsamic, oil, syrup and chilli flakes in a bowl, season with salt.
Add the beetroot, red cabbage and cranberries to the dressing along with the lentils, mix.

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