Name: Lentils with beetroot & smoked salmon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3/4 cup puy lentils; 2 1/2 cups water; 1/4 teaspoon salt; 2 medium beetroot, washed and grated; 1 spring onion, finely sliced; 1/4 red onion, finely sliced; small handful of italian flat-leaf parsley; 200 gram hot-smoked salmon; Dressing; 1 lemon, juice only; 4 tablespoon red wine vinegar; 1/2 teaspoon honey; 1/4 teaspoon salt

Lentils with beetroot & smoked salmon

This colourful dish is full of goodness and tastes terrific. Any leftovers keep well for a tasty lunch to take to work.

Makes 1

Prep

20M

Cook

20M

Total

40M

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Ingredients

3/4 cup puy lentils

2 1/2 cups water

1/4 teaspoon salt

2 medium beetroot, washed and grated

1 spring onion, finely sliced

1/4 red onion, finely sliced

small handful of italian flat-leaf parsley

200 gram hot-smoked salmon

Dressing

1 lemon, juice only

4 tablespoon red wine vinegar

1/2 teaspoon honey

1/4 teaspoon salt

Method

1.Cook lentils by boiling them in salted water until tender – around 20 minutes. Drain and cool.

2.In a large bowl, whisk the dressing ingredients together.

3.Add in the grated beetroot, spring onion, red onion, parsley and lastly the cooled lentils. Toss gently.

4.To serve, add in chunks of the hot-smoked salmon.

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Ingredients

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