Lentil Salad Other languages: en · de Servings: 3

Ingredients

400 g Red Beet (boiled) ½ bunch Parsley 1 bunch Spring Onions 200 g Lentils 2 tsp Curry Powder 2 tsp Ground Cumin 350 ml Vegetable Broth 1 tbsp Honey 1 tsp Mustard (medium hot) 2 tbsp Apple Vinegar 1 tbsp Aceto Balsamico 3 tbsp Olive Oil Olive Oil Salt Pepper

Prep

400 g Red Beet (boiled)

Cut red beet into small pieces.

½ bunch Parsley

Chop parsley.

1 bunch Spring Onions

Clean spring onions and cut into thin rings.

Assembly

Olive Oil 200 g Lentils 1 tsp Curry Powder 1 tsp Ground Cumin

Heat olive oil in a pan. Sweat lentils, curry and cumin.

350 ml Vegetable Broth

Add broth to the lentils. Simmer for 8-9 minutes, then set aside to cool.

1 tbsp Honey 1 tsp Mustard (medium hot) 2 tbsp Apple Vinegar 1 tbsp Aceto Balsamico 1 tsp Curry Powder 1 tsp Ground Cumin 3 tbsp Olive Oil Salt Pepper

Alle Zutaten für das Dressing mischen, abschmecken.

Red Beet Cubes Chopped Parsley Spring Onion Rings Cooked Lentils Dressing

Combine all ingredients and let rest for at least half an hour.