Lentils, I think I have said it before, but I am big fan. They have so much taste, are so healthy, and definitely perfect to serve without meat! I love them in a stew, as buger, but also as a salad.
This time I used the Du Puy lentils. Green lentils coming for the Le Puy area in France. I really like their taste! For me lentils can be combined with many different flavours. Today I decided to mix them with beetroot, red onion and goats cheese, which is quite classic. For the surprise effect I have added pomegranate seeds, mint and sumak. It worked our really well I must say!
Did you know that lentils are a real super food when it comes to nutrients? They are an absolute protein bomb! Half of it consists of dietary fiber and proteins. Which is quite rare in a food.
Lentil salad with beetroot
Salad from du Puy lentils with beetroot, goats cheese, pomegranate seeds, mint and sumak
- 100 gr du puy lentils uncooked
- 50 gr red onion
- 35 gr scallion
- 120 gr beetroot cooked
- 25 gr pomegranate seeds
- 5 gr flat leaf parsley
- 6 leaves fresh mint
- 15 gr sunflower seeds roasted
- 75 gr soft goats cheese
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1/2 tsp sumak
- 1/2 tsp mustard grain
cook the lentils according to the instructions. Will be around 30 minutes. They should still have a good bite. Drain and let cool down
roast the sunflower seeds till golden
finely chop the onion, scallion, parsley and mint. Cut the beetroot in 1 cm cubes. Roughly crumble the goats cheese
for the dressing: mix all the ingredients and whisk until they are well combined. Season to your own taste with pepper and salt
for the salad: ones the lentils are cooled down, mix all the ingredients together. Keep a little bit of the herbs and sunflower seeds aside for garnishing. Add the goats cheese just before serving, otherwise it will take on the colour of the beetroot. Stir in the dressing just before serving the salad. Season to your own taste with pepper and salt