YOUR JUDGEMENT
Fiber-rich lentil salad topped with nut crunch
45 minutes
10 persons
Ingredients
Ingredients-
5 dl Svansø organic green lentils
- 500 g beetroot
-
1 dl Svansø olive oil
- 2 dl chopped parsley
- Juice and zest from 2 lemons
- Sea salt
- Freshly ground pepper
- EMERGENCY DECENCY:
-
100 g Svansø organic dates
-
100 g Svansø dried apricots
- 100 g Svansø Walnut kernels
- 100 g salted or unsalted peanuts
Preparation
PreparationCook the lentils as instructed on the package, drain through a sieve and cool. Boil the beets in water for 20-30 minutes until tender. Rinse in cold water and peel off the skin, wear gloves as they give off a lot of color.
Cut the beets into small 1 x 1 cm cubes. Toss together with the cooked lentils. Season with chopped parsley and olive oil. Fold in the lemon juice and zest, along with salt and pepper.
Nut crunch
Cut dates and apricots into oblong strips and set aside. Toast walnuts in a dry pan until crispy, break them into smaller pieces. Mix together with the peanuts and dried fruits. Sprinkle over the salad.
Tip: Use red lentils instead of green
Product in the recipe
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