It can be served as a side along with grilled meat or fish, it can be enjoyed with a poached egg or boiled egg on top or simple enjoy as is!
Many recipes will say you do not need to soak lentils due to the fact lentils have a low phytic acid content. However soaking lentils can greatly aid in their digestion and also reduce their cooking time. If you have poor digestion or experience gas and bloating from legumes then soaking is definitely recommended.
Rinse the lentils in a sieve, place in a pot and cover with warm water and 1 Tbsp of lemon juice, leave for around 7 hours. Once soaked, drain and rinse the lentils again and then cover with clean water to cook. If you are seriously short on time then any soaking is better than none.
This salad should keep for 5 days in the fridge in an airtight container.
Other salad recipes you might like to try....
- Peanut-Miso Tempeh Salad Bowl with Cashew Nuts
- Detox Buddha Bowl with Spicy Chickpeas and Cashew Cumin Sauce
- Beetroot, Avocado & Rocket Quinoa Salad with Spiced Walnuts & Mint
- Roasted Pumpkin, Chickpea and Sundried Tomato Salad with Goats Feta
- Sweet Potato Salad with Pomegranate, Feta & Pecans
- 1 cup french green lentils or Du Puy lentils, rinsed, drained and soaked*
- 2 cups vegetable stock or broth (or 2 cups water with 2 crushed bouillon cubes)
- 1 cup water
- 1 cup grated carrot (Approx 2 medium carrots)
- 1 cup grated beetroot (Approx 1 medium beetroot)
- ½ red onion, finely chopped
- ½ cup pepita/pumpkin seeds
- 2 Tbsp fresh mint
- 1 tsp coconut oil
- ¼ cup lemon juice
- ⅓ cup olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp tamari
- 1 garlic clove, crushed
- salt and pepper to taste
- In a medium saucepan place the soaked lentils, 2 cups of stock or broth and 1 cup of water. Bring to the boil, then reduce to a simmer cook for 20-25 min until tender. Cook so the lentils are still firm to touch, don't overcook as they will go mushy.
- While the lentils are cooking toast the pumpkin seeds/pepitas. Heat a small frying pan/skillet on a medium heat. Add the coconut oil and then the pumpkin seeds/pepitas, cook for 2-3 minutes turning frequently until slightly golden. Remove the seeds and set aside on a paper towel while you prepare the rest of the salad.
- Once the lentils are cooked quickly rinse under cold water (you don't want to wash away the flavour from the stock) and drain then place in a salad bowl.
- Add the grated beetroot, carrot and chopped red onion to the salad bowl and toss.
- Top with the peptitas/pumpkin seeds and fresh mint, pour over the salad dressing, toss again. Add salt and pepper to taste.
* See the notes in blog post for soaking lentils, this is not 100% necessary for green lentils but can help with their digestion and reduce cooking time.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 263Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 1mgSodium 539mgCarbohydrates 25gNet Carbohydrates 17gFiber 8gSugar 6gProtein 9g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.