Lentil salad with beetroot

Lentil salad with beetroot

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 523 kcal
, Fat: 26 g
, Carbohydrate: 54 g
, Protein: 17 g

Ingredients

4 people

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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

Lentils

2 ½ dl coconut milk
3 dl vegetable bouillon
200 g red lentils

Dressing

4 tbsp white balsamic vinegar
5 tbsp olive oil
1 tbsp maple syrup
1 ½ tsp chilli flakes
1 tsp salt

Salad

200 g beetroots, peeled, thinly sliced
200 g red cabbage, very thinly sliced
80 g dried cranberries
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How it's done

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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.

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