Beetroot & Lentil Salad (V+GF) // Recipe

Today’s recipe is one of the first recipes that I ever customised to make my own when I started eating compassionately.  The original is over on the vegetarian society of NZs website if you want to take a look. Their website is such a great place for knowledge and recipes! You can find it here.

This salad is a favourite in my household. My partner who despises beetroot happily states every time I make this salad that it is his favourite! It is tangy from the vinegar and has the right amount of spice to get your taste buds excited. It is also really filling because of the lentils so is great to have for lunch as it will keep you full and energised throughout the afternoon.

My favourite way to eat this salad is in a big crusty ciabatta bun. It also lasts longer this way too! But it is just as scrumptious on its own and is a great salad to accompany some vege sausages 🙂

One of the best things about this salad is it is so quick and easy to throw together!

 I have used alfalfa sprouts here but I also love using mung bean sprouts as well! Just use whichever you prefer 🙂

Beetroot & Lentil Salad (V+GF)

  • Servings: 4
  • Difficulty: Easy
  • Print


Author: Everyday Nourished NZ

Ingredients

  • 1 390g can brown lentils, drained and rinsed
  • ½ onion, diced
  • 1 clove garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 4 tbsp white wine vinegar
  • 2 spring onions, thinly sliced
  • 50g sprouts (mung bean or alfalfa)
  • 250g beetroot, cut into bite sized chunks
  • 6-10 whole olives, cut into quarters
  • Coriander to garnish

Directions

  1. Cook onion and garlic on a medium heat for 5 mins, being careful not to brown to onion.
  2. Add the ginger, cumin seeds, turmeric, curry powder, and vinegar. Cook for another minute, then set aside.
  3. Drain and rinse the lentils and place in a big bowl
  4. Then add the beetroot, olives, spring onion and sprouts to the same bowl and mix.
  5. Lastly add the onion mixture and stir everything together
  6. Garnish with coriander and serve either on its own or in a wrap/ciabatta bun.

I hope you enjoy this salad as much as I do. It is a great one to make during the week and take in wraps for lunch.

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Much love

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2 thoughts on “Beetroot & Lentil Salad (V+GF) // Recipe

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