Lentil salads are a simple, protein-rich lunchtime option for people on a vegetarian diet.
Lentils and beetroot increase the fiber content, while the hazelnuts provide extra protein and vitamin E. Vitamin E is an antioxidant.
Beetroots contain high amounts of a compound called betaine. Betaine is an anti-inflammatory and antioxidant.
Lentil, beetroot, and hazelnut salad
INGREDIENTS
For the salad:
- 1 cup Puy lentils, rinsed
- 2 3/4 cup filtered water
- Sea salt
- 3 cooked beetroot, cut into small cubes
- 2 spring onions, finely sliced
- 2 tablepoons hazelnuts, roughly chopped
- A handful of fresh mint, roughly chopped
- A handful of fresh parsley, roughly chopped
- For the ginger dressing:
- 3/4-inch cube of fresh ginger, peeled and roughly chopped
- 6 tablepoons olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Pinch of sea salt and freshly ground black pepper
PREPARATION:
- For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15–20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.
- As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
- Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
- For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
- Drizzle the dressing over the salad and serve.
