Lentil and beet salad

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Lentil and beet salad

Lentil and beet salad

Lentil and beet salad
Lentil and beet salad

Number of persons

500 g canned lentils

200 g cooked beetroot

1 red onion

100 g of arugula

1 tablespoon of sesame oil

1 tablespoon balsamic vinegar

25 g rye bread

1 teaspoon sunflower oil

4 eggs

1 tablespoon pumpkin seeds



Preparation time: 20 min
Step 1
Drain the lentils and pour them into a salad bowl.
Remove the skin from the beet and cut into julienne strips.
Peel and chop the red onion.
Step 2
Place in the bowl with the lentils. Add the arugula.
Sprinkle with sesame oil and balsamic vinegar. Season with salt and pepper. Mix gently, then distribute on the plates.
Step 3
Toast the slice of rye bread in a toaster. Cut it into small cubes. Set aside.
Step 4
Bring a large amount of water to a boil in a saucepan.
Step 5
Cut 4 large squares of cling film. Coat them with sunflower oil, using a brush or paper towel. Place one square in a glass with the sides protruding. Break an egg in the middle. Close the film tightly by tying a knot. Do the same for the other eggs.
Step 6
Dip the egg sacs in boiling water. Poach 3 min over high heat.
Step 7
Take the eggs out of their film and place them in the centre of each plate. Sprinkle with pumpkin seeds and diced rye bread.
Author's note
If you complete your meal with a dairy and a fruit, you have a complete balanced meal. You can increase the amount of arugula if you wish. SmartPoints Units: 7 Green / 2 Blue / 2 Violet

I add my grain of salt

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