Friday, December 7, 2018

Lemony Beetroot and Lentil Salad


It is a very simple and also substantial salad that can be prepared in almost no time.  The lentils make this salad substantial and you can enjoy it just as a whole course meal.


INGREDIENTS:
2 Beet Roots, Peeled and cut into sticks
1/2 cup Lentils
1 cup Water
1 handful of Italian Parsley, roughly chopped
1/2 Lemon of juice
1 tablespoon Agave Syrup
pinch of Salt

DIRECTION:
1. To cook the lentils, combine the rinsed lentils and 1 cup of water in a pot.  Bring them to a boil over high heat.  When the water starts to boil, reduce the heat to low.  Cover the lid; cook it for 20 minutes or until the lentils are soft to bite.  Allow them to cool.

2. In a mixing bowl, combine all the ingredients including the cooked lentils.  Mix well; allow it to sit for 10 minutes for the taste to develop before serving.




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