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@bettybossi.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

Purchase ingredients now

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.

Print recipe

«Lentil & roasted vegetable salad»

Adjust quantity?

2 person

Hint:

Which one do you want to print / save?

Recipe
Shopping list

Save PDF