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Lentil salad with beetroot
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
Lentils
- 2.5 dl coconut milk
- 3 dl vegetable bouillon
- 200 g red lentils
Dressing
- 4 tbsp white balsamic vinegar
- 5 tbsp olive oil
- 1.5 tsp chilli flakes
- 1 tbsp maple syrup
- 1 tsp salt
Salad
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- 200 g beetroots, peeled, thinly sliced
- 200 g red cabbage, very thinly sliced
- 80 g dried cranberries
And that's how it's done
And that's how it's done
Lentils
Place the coconut milk, stock and lentils in a pan, bring to the boil while stirring, simmer for approx. 10 mins. until just soft.
Dressing
Mix the balsamic, oil, syrup and chilli flakes in a bowl, season with salt.
Salad
Add the beetroot, red cabbage and cranberries to the dressing along with the lentils, mix.
