• 2 big handfuls Freshzest Coriander
  • 6 medium Beetroot
  • 1 cup Green Lentils, boiled in water until tender, drained and cooled
  • 1/2 tsp Ground Cumin
  • Juice of 1 Lemon
  • 1/2 Garlic Clove, finely grated
  • 3-4 tbs Extra Virgin Olive Oil

Beetroot and Green Lentil Salad.


Preparation Time: 20 Minutes

Cooking Time: 1 hour 30 minutes

Serving Size: 6

  1. Preheat oven to 180 degrees Celcius. Roast the beetroot for 1 1/2 hours or until soft and test with the tip of a sharp knife. When cooked, place aside to cool. When cool, peel and roughly chop.
  2. Mix the beetoroot with the lentils, cumin, lemon juice and garlic. Add olive oil and season with salt to taste. Stir in coriander and serve.
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