Beetroot, Puy Lentils and Spinach

Beetroot is thought to increase bile production which helps the liver with the natural detoxification process.


Serves 2
adults
449
Kcals
per serving

10 Mins
prep

15 Mins
cooking

Recipe
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Ingredients

For the salad

Puy lentils   (100g)
Spinach leaves, washed and roughly chopped  (100g)
Cooked beetroot (not in vinegar), cut into small cubes  (150g)
2 tbsp walnuts, chopped  (30g)

For the dressing

1 tbsp wholegrain mustard (15g)
1 tbsp walnut oil (15ml)
Pinch of salt
Pinch of ground black pepper

2 medium slices wholemeal or granary sliced bread (60g)

Method

  1. Place the lentils in a pan of cold water, bring to the boil, then simmer for 15 minutes until the lentils are tender but with a bite. Drain the lentils and leave them to cool.
  2. While the lentils are cooling, make the dressing by mixing the mustard and oil together with salt and pepper.
  3. Put the lentils into a bowl with the chopped spinach, pour over the dressing and mix well. Stir through the beetroot and season with salt and pepper.
  4. Divide the salad into bowls, sprinkle with walnuts and serve with bread.
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Nutritional information per serving

449kCal, 1876kJ
21.7g
18.6g
2g
49.8g
10g
10.2g
516mg

© The Vegetarian Society