Description
A vibrant and nutritious lentil and beet salad designed to provide a significant energy boost.
Ingredients
- 1 cup brown or green lentils
- 3 cups water or vegetable broth
- 1 bay leaf (optional)
- 1 teaspoon salt (divided)
- 2 medium beets (about 1 pound), roasted or boiled and diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1/2 teaspoon black pepper
- Optional additions: crumbled goat cheese, walnuts, or arugula
Instructions
- Rinse the lentils under cold water.
- In a medium saucepan, combine the rinsed lentils, water or broth, and bay leaf (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes, or until the lentils are tender but still hold their shape.
- During the last 5 minutes of cooking, stir in 1/2 teaspoon of salt.
- Drain any remaining liquid from the lentils and discard the bay leaf. Let the lentils cool slightly.
- In a large bowl, combine the cooled lentils, diced beets, sliced red onion, and fresh parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), the remaining 1/2 teaspoon of salt, and black pepper to create the dressing.
- Pour the dressing over the lentil and beet mixture. Toss gently to coat all the ingredients evenly.
- Taste and adjust seasoning if necessary.
- Serve immediately or chill for later. If desired, mix in optional additions like goat cheese, walnuts, or arugula before serving.
Notes
- If using canned lentils, rinse and drain them well, then skip steps 1-4.
- Roasting the beets tends to intensify their sweetness compared to boiling.
- This salad can be prepared ahead of time and stored in the refrigerator for up to 3 days. The flavors meld beautifully overnight.
- For a complete meal, serve over a bed of spinach or mixed greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Stovetop, Mixing
- Cuisine: Mediterranean, Healthy