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Lentil Salad with Beets and Pine nuts

Lentil Salad with Beets and Pine nuts

Is there such a thing as having too many salad recipes? I don’t think so. Especially since most of my salad recipes are not just some leafy greens in a bowl (with all do respect for the leafy green salads). Also, let’s be honest. I personally can’t thrive on a light leafy green salad for lunch. I normally add some beans, roasted veggies or buckwheat to my salad to make it a filling meal. Lentils are also a great way to boost your salad. This lentil salad with beets and pine nuts is an example of how I make a filling salad.

You can of course also combine this salad with some buckwheat, brown rice, quinoa or serve it as a side dish. Lately I have this salad (a double portion) as my lunch since it’s hearty enough to stand on its own.

Lentil Salad with Beets and Pine nuts Lentils (and chickpeas) are my hero when it comes to plant-based cooking. Lentils contain about 9 grams protein per 1/2 cup cooked lentils, but they also contain fiber, iron, B vitamins, and folate. And the biggest benefit is that they don’t need to be soaked before you start to cook them and they only require 15-20 minutes of cooking. Yas!

I loved this salad so much that I did not even add a dressing to this salad. Yes, that’s correct. I’m writing a salad recipe for you guys without a dressing….But in below recipe I will give you a dressing option that goes very well with this salad in case you really need it (see the notes in the recipe section).

If you give this recipe a try, let me know! Leave a comment and don’t forget to tag a picture #thegreencreator on Instagram so I can see your recipe.

Lentil Salad with Beets and Pine nuts

Lentil Salad with Beets and Pine nuts
 
Prep time
Cook time
Total time
 
This Lentil Salad with Beets and Pine nuts is an example of how you can make a filling salad. Easy, delicious, crispy and filling.
Author:
Recipe type: salad, lunch, supper, dinner
Cuisine: vegan, glutenfree, healthy, vegetarian
Serves: 2-3 bowls
Ingredients
  • 230 gram cooked brown lentils (this is about 100 grams uncooked lentils)
  • 2 celery sticks, cut in little pieces
  • 2 grated carrots
  • one green bell pepper, cut in little pieces
  • 3 cooked baby red beets, halved and sliced 1⁄4" thick
  • 185 grams green peas
  • 50 grams of roasted pine nuts
  • one green onion, cut in slices
  • salt & peper to taste
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon olive oil
Instructions
  1. Cut the veggies into little chunks. Meanwhile roast the pine nuts. Be careful, they burn quickly.
  2. Bring lentils and 4 cups water to a boil in a saucepan; cook, uncovered for about 20 minutes, or until tender, and strain. Add the lentils into a bowl with the celery, grated carrots, green bell pepper, red beets, green peas, roasted pine nuts, green onion, salt, and pepper, oil, and apple cider vinegar. Transfer to a bowl and serve.
Notes
Dressing suggestion:

Mix the following together in a little bowl:
3 tbsp apple cider vinegar;
3 tbsp olive oil;
2 1⁄2 tbsp prepared horseradish (optional);
2 tbsp Dijon mustard;
2 tbsp orange juice.

 

 

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