Lentil salad with pumpkin, beets and hazelnuts
Author:
Cooking Together
Servings: 2
Cooking time: 40 min
Mega vitamin energy lentil salad with pumpkin, beets and hazelnuts
Ingredients
| green lentils 120 g |
| peeled pumpkin 250 g |
| peeled beet 250 g |
| red onion 40 g |
| arugula 40 g |
| roasted hazelnuts 60 g |
| spinach leaves 50 g |
| mint 10 leaves |
| olive oil 30 ml |
| salt, black pepper to taste |
| DRESSING: |
| apple cider vinegar 3 tbsp. |
| olive oil 4 tbsp. |
| honey 2 tbsp. |
| mustard 1 tsp. |
| garlic 1 clove |
| salt to taste |
Instructions
Step 1
Dice the pumpkin and beets, season with oil, salt and pepper, place on a parchment lined baking tray and bake at 175 degrees for 20 minutes. Then let cool.
Step 2
Soak lentils for 2 hours, rinse under running water, pour boiling water, salt and cook under a lid at medium temperature for 15 minutes. Then let cool.
Step 3
Chop the hazelnuts, onion and mint and combine with the lentils and vegetables. Squeeze garlic into a bowl, add apple cider vinegar, olive oil, honey, mustard and salt. Dress the salad and serve on a bed of greens. Enjoy.
