Lentil & roasted vegetable salad

Lentil & roasted vegetable salad

Total: 1 hr 5 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / person: 425 kcal
, Fat: 26 g
, Carbohydrate: 30 g
, Protein: 13 g

Ingredients

2 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Pepper & tomato sauce

145g roasted peppers in oil, drained, 1.5 tbsp oil retained
40g dried tomatoes in oil (e.g. Pomodori perino della puglia), drained
30g almonds
1tbsp sherry vinegar
¼tsp cayenne pepper
¼tsp smoked paprika
¼tsp salt

Roasted vegetables

1 raw beetroot, sliced
200g carrots, cut into sticks
1 ½tbsp olive oil
¾tsp salt

Lentil salad

100g lentils, cooked
a little oil
10g chorizo, thinly sliced
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How it's done

Pepper & tomato sauce

Place the peppers and the retained oil in a blending cup along with the remaining ingredients, blend until smooth.

Roasted vegetables

Mix the beetroot, carrots, oil and salt in a bowl, spread onto a baking tray lined with baking paper.

To roast

Approx. 35 mins. in the centre of an oven preheated to 200°C.

Lentil salad

Mix the lentils with 3 tbsp of the pepper & tomato sauce, transfer to a container ready for a take-away lunch. Add the roasted vegetables. Heat a dash of oil in a frying pan. Gently fry the chorizo until crispy, drain, spread on top of the roasted vegetables.

Good to know
Tip: Keep the remainder of the pepper & tomato sauce covered and refrigerated for approx. 1 week.
Tip: Prepare the lentils and the pepper & tomato sauce approx. 1 day in advance, cover and keep in the fridge.

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