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.
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
- Prep Time: 5 mins
- Cook Time: 2 mins
- Total Time: 7 mins
- Yield: 2-3 bowls 1x
- Category: salad, lunch, supper, dinner
- Cuisine: vegan, glutenfree, healthy, vegetarian
This Lentil Salad with Beets and Pine nuts is an example of how you can make a filling salad. Easy, delicious, crispy and filling.
- 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
- Cut the veggies into little chunks. Meanwhile roast the pine nuts. Be careful, they burn quickly.
- 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.
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.