Beet and Carrot Lentil Salad The Best Recipes

bymalihtriangga -November 30, 2020

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Beet and Carrot Lentil Salad

"I created this healthful recipe from scratch a few years in the past, and it has usually been a hit at events. Now I am glad to percentage it and I wish you'll revel in it too! Garnish with cilantro sprigs and lemon wedges to serve."

Ingredients :

1 cup water, or as wanted
three small beets, greens eliminated
three cups water
1 cup French lentils
half of teaspoon salt
5 vine-ripened tomatoes, chopped
four carrots, shredded
1/2 bunch fresh cilantro, finely chopped
5 green onions, chopped
3 lemons, zested and juiced

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H

Preheat oven to 350 ranges F (one hundred seventy five degrees C).
Pour sufficient water right into a baking dish to cowl backside with approximately 1/2 inch of water; upload beets.
Bake inside the preheated oven until beets are soft whilst poked with a fork, about 45 mins. Transfer beets to bowl of cold water till cool sufficient to deal with.
Bring three cups water to a boil in saucepan; upload lentils and salt. Reduce warmness and simmer until lentils are soft, approximately 20 minutes. Drain.
Remove beets from water, pat dry, and slice ends and outer skin off every beet. Roughly chop beets and grate within the food processor.
Mix beets, lentils, tomatoes, carrots, cilantro, green onions, lemon zest, and lemon juice together in a bowl; season with salt.

Notes :

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