Red lentil salad with beetroot

Ingredients for 4 servings:

• 200 g lentils, red
• 1 tsp cumin
• 1 tsp curry powder
• 350 ml vegetable stock
• 4 spring onions
• ½ bunch parsley
• 400 g beetroot, cooked
• 1 tsp mustard
• 3 tbsp apple cider vinegar
• 4 tbsp olive oil
• 1 tbsp honey
• Salt and pepper from the mill

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

vegetarian

First, heat 1 tablespoon of olive oil in a pan and sauté the lentils with the cumin and curry. Deglaze with the stock and simmer for about 8 to 10 minutes. Then pour into a sieve, drain, and allow to cool. Place the beetroot in a sieve, drain, and cut into small pieces. Wash and trim the spring onions, then slice into rings. Wash the parsley, pick off the leaves, and roughly chop. Mix together a dressing of mustard, honey, vinegar, salt, and pepper, then gradually add the 3 tablespoons of oil to the dressing. Now combine the lentils with the beetroot and spring onions. Stir in the dressing and parsley, and season with salt and pepper.