Low-carb filling salad made from beetroot, sardines and lentils

Ingredients for 1 servings:

• 1 jar beetroot, 220 g
• 1 can of sardines in oil
• ½ onion(s)
• 1 carrot(s)
• 65 g lentils, red
• salt water
• Salt and pepper, black from the mill
• 1 tbsp lemon juice or vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

as a light dinner or simply as a side dish

Roughly drain the liquid from the beets. Also drain some of the oil from the sardines to keep the salad lighter. Dice the onion and carrot. The carrot gives the salad a bit of bite. Meanwhile, cook the lentils according to the package instructions (the red lentils usually only need a few minutes). Add salt to the water to prevent the lentils from tasting too bland. Transfer everything to a salad bowl and season with fresh black pepper and salt. I always add a tablespoon of lemon juice. If you prefer vinegar, you can also add 1 tablespoon of vinegar. Mix the ingredients together and serve. I often have this as a light dinner.