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


2 person


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

Pepper & tomato sauce

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

Roasted vegetables

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

Lentil salad

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

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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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