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Red lentil salad with beetroot

Red lentil salad with beetroot

Preparation time:
30 min
Difficulty level:

Nutritional values:

45 g
16 g
16 g


Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)3 (60 g)
Olive oilOlive oil 1 Teaspoon
Agave syrupAgave syrup ¼ Teaspoon
Beet, red beet (cooked)Beet, red beet (cooked) 125 g
Onion (fresh)Onion (fresh)¼ (25 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 Pinch(s)
Curry powderCurry powder ¼ Tablespoon
CuminCumin ¼ Tablespoon
Vegetable brothVegetable broth 90 ml
Apple cider vinegarApple cider vinegar ¾ Teaspoon
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)
Lentils (red, raw)Lentils (red, raw) 50 g
Dijon mustardDijon mustard ¼ Tablespoon


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
Cutting board
Kitchen knife
Kitchen knife
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