A great low fat salad packed full of lively flavour and zing! it’s low GI dish, releasing energy slowly into your body, it’s packed with all important nutrients and most importantly it’s delicious!
Beetroot is one of the most powerful super foods and lentils are rich in protein, fibre and complex carbohydrates. They are a good source of calcium, phosphorus, iron, B vitamins and folic acid. They are also low calorie, low fat and cholesterol free. So enjoy this healthy and refreshing salad without any guilt!!!!!!!
1 red or white onion, finely sliced
3-6 garlic cloves (depending on the garlic flavour you desire), crushed
1 ½ cups dry green lentils,
4-5 beetroot, cooked and chopped into wedges
1-2 peppers (red or yellow) cut into lengthwise
3-4 tablespoons red wine or balsamic vinegar
1-2 teaspoon coriander powder
1-2 teaspoon cumin powder
¼ cup olive oil
salt and pepper as per taste
3-4 tablespoon lemon juice
Handful of chopped coriander
Put the lentils in a saucepan with a generous amount of salted water and bring to the boil. Reduce the heat and simmer until soft. Drain and allow to cool.
Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add onion. Cook for 2 minutes or until softened. Add garlic and saute gently then add peppers saute untill softened.
Turn off heat and add lentils and beetroot – mixing together while still warm. Mix in coriander and cumin powder.
Whisk together remaining oil, lemon juice and vinegar, with salt and pepper to taste. Add to lentil-beetroot mix and toss to coat.
Add genourous amount of chopped coriander into the mixture. Adjust the seasoning. Toss gently to combine.
Serve and enjoy! Can be eaten warm or cold.
Beetroot is one of the most powerful super foods and lentils are rich in protein, fibre and complex carbohydrates. They are a good source of calcium, phosphorus, iron, B vitamins and folic acid. They are also low calorie, low fat and cholesterol free. So enjoy this healthy and refreshing salad without any guilt!!!!!!!
1 red or white onion, finely sliced
3-6 garlic cloves (depending on the garlic flavour you desire), crushed
1 ½ cups dry green lentils,
4-5 beetroot, cooked and chopped into wedges
1-2 peppers (red or yellow) cut into lengthwise
3-4 tablespoons red wine or balsamic vinegar
1-2 teaspoon coriander powder
1-2 teaspoon cumin powder
¼ cup olive oil
salt and pepper as per taste
3-4 tablespoon lemon juice
Handful of chopped coriander
Put the lentils in a saucepan with a generous amount of salted water and bring to the boil. Reduce the heat and simmer until soft. Drain and allow to cool.
Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add onion. Cook for 2 minutes or until softened. Add garlic and saute gently then add peppers saute untill softened.
Turn off heat and add lentils and beetroot – mixing together while still warm. Mix in coriander and cumin powder.
Whisk together remaining oil, lemon juice and vinegar, with salt and pepper to taste. Add to lentil-beetroot mix and toss to coat.
Add genourous amount of chopped coriander into the mixture. Adjust the seasoning. Toss gently to combine.
Serve and enjoy! Can be eaten warm or cold.
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