Spicy bread casserole
Thoroughly wash, clean and slice the tomatoes. Cut the bread into slices. Lightly grease a baking dish and alternate layers of tomatoes and slices of bread....
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Red lentil salad with beetroot
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
420
Calories
45 g
Carbohydrates
16 g
Protein
16 g
Fat
Ingredients:
 | Cherry tomatoes, cocktail tomatoes (fresh) | 3 (60 g) |
 | Olive oil | 1 Teaspoon |
 | Agave syrup | ¼ Teaspoon |
 | Beet, red beet (cooked) | 125 g |
 | Onion (fresh) | ¼ (25 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 1 Pinch(s) |
 | Curry powder | ¼ Tablespoon |
 | Cumin | ¼ Tablespoon |
 | Vegetable broth | 90 ml |
 | Apple cider vinegar | ¾ Teaspoon |
 | Spring onions, scallions (fresh) | 1 (46 g) |
 | Lentils (red, raw) | 50 g |
 | Dijon mustard | ¼ Tablespoon |
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Preparation:
Step 1:
Heat oil in a saucepan and sauté the lentils with curry and cumin seeds. Deglaze with broth and simmer for 8-10 minutes. Drain them in a sieve and let them cool down.
Step 2:
Meanwhile, drain the beet and cut into wedges. Wash and halve the tomatoes. Wash spring onions and cut into oblique rings. Pluck the leaves from the parsley stems and cut them into fine strips.
Step 3:
Peel the onion and finely dice it. Stir onions, mustard, agave syrup, vinegar, salt and pepper. Add the oil in portions. Mix the lentils, beet, tomatoes and spring onions. Stir in the vinaigrette and parsley. Season with salt and pepper.
Macronutrient distribution:
The recipe Red lentil salad with beetroot is composed of the following macronutrients.
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Kitchen utensils needed:
Cutting board
Kitchen knife
Peeler
Pot
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