Lentil salad with pumpkin, beets and hazelnuts

Name: Lentil salad with pumpkin, beets and hazelnuts
Cook time: 40 min
Total time: 40 min
Cuisine: европейская кухня
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

Author: Cooking Together

Servings: 2

Cooking time: 40 min

Mega vitamin energy lentil salad with pumpkin, beets and hazelnuts

european cuisine

Reviews: 3 ☆ ☆ ☆ ☆ ☆

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.