Green Lentils with Beet and Preserved Lemon

Rating: 3.60 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)




Lemon vinaigrette:


4 Peel the beet, cut into small cubes. Mix with the oil, s+p. Form on a tray and bake in the stove heated to 175 C ( 350 F ) about 35 minutes, turn once or twice to the other side.

In the meantime, cover lentils with water in a saucepan, bring to a boil with aromatics, onion, carrot and 1/2 tsp S. Simmer about 25 minutes, until lentils are al dente. Drain.

Cut preserved lemon into quarters, scrape out the insides and chop finely. Stir 1 tbsp into dressing. Chop the peel into small pieces.

Mix the lentils with the beets, dressing, preserved lemon, parsley and mint, season to taste. Remove peel from last beet and grate finely.

Put lentil salad on plates, spread grated beet evenly over it. Decorate with mint leaves.

RAlph. Very tasty. It goes great with freshly smoked or possibly grilled salmon.

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