This is a summery, light dish, but still packed with protein from the lentils, a little bit of fat from the extra virgin olive oil, and lots of antioxidants, fibre and folate in the beetroot. Vitamin C in the tomatoes will help to absorb all that lovely iron in the lentils.
This will serve 2 as side dish, or more people if served with other salads.
Ingredients
- 1/2 cup of dried puy lentils
- 375mls of stock
- 4 medium tomatoes
- 1 vacuum pack of cooked (not pickled) beetroots
- 1tbsp of chopped, fresh dill
- 3tbsp extra virgin olive oil
- 1tbsp balsamic vinegar
- 1tsp agave syrup
Method
1. Put the lentils and stock into a pan, bring to the boil, then reduce the heat and simmer for around 30-40 minutes. If they’re becoming dry before they’re cooked, add a little water, and if there’s still liquid in the pan when the lentils are cooked, just drain them. Leave them to cool whilst preparing the rest of the salad.
2. Chop the beetroot and tomatoes into small cubes and place in a large bowl.
3. In a small bowl or jug, use a fork or small whisk to mix together the balsamic vinegar and oil, and once combined add the agave syrup and dill.
4. Add the cooled lentils to the chopped tomato and beetroot, and combine well. Stir the dressing through, and serve.