Lentil Beet Salad

18 Apr

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The beets add an interesting touch to this classic lentil salad. Full of nutrients, and ideal for lunch leftovers. Serve warm or chilled on a bed of greens.

Soak lentils for a couple of hours, if possible, this will make them more tender and cut down on cooking time. I do them in the morning before I head off the work and then cook them up as soon as I get in the door.

This salad is delicious without the beet. I like using the beet here because it adds some beautiful color to the salad as well as some iron and antioxidants.

2 c. french lentils (these hold their shape the best for salads)

1 red beet (tomatoes will work fine as a substitute)

1 handful cilantro leaves

2 cloves garlic

1 medium red onion

1 green pepper

salt and pepper

olive oil

3 tablespoons lemon juice

Begin by wrapping the beet in foil and bake at 450 for about an hour or until soft. Once cool enough to touch, gently peel the beet skin. You can wear gloves if you are adverse to beet stained hands.

Meanwhile, cover lentils with about 3 inches of water, bring to a boil. Simmer for about 30 minutes or until tender. The cooking time will be more or less depending on whether you soaked.

Finely chop red onion. Meanwhile, place red onion in a bowl with 1 tablespoon white wine vinegar, this cuts the harshness of the onion and adds a nice taste to the whole salad.

Finely green pepper, cilantro leaves, cloves of garlic. If you are not using beets you may want to add some chopped tomatoes.

When lentils are tender, rinse them and drain the water in a fine sieve. Toss the lentils, vegetables, onion, and chopped beet in a bowl. Add olive oil, lemon, salt, and pepper to taste.

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