for 4 person

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

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.

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