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Plain Old Beet and Lentil Salad

What you need: 

1 cup cooked lentils
1 beet, diced
1 onion
Rosemary, basil, thyme, sea salt, oregano, to taste
1 cup carrots
1 cup spinach
1/4 cup pumpkin seeds
Olive oil
Red wine vinegar, to taste
Garlic

What you do: 

I make large or small amounts of this, I just usually make sure there's equal parts of everything except herbs, seeds, oil and vinegar. It's high calorie, high iron, and high fiber. Great for a picnic on a hike.
1) Dice up carrots and add to a frying pan with olive oil and cover with lid, place burner on low, and cook until almost tender. If you are using a raw beet then dice it and cook it with carrots.
2) Dice onions, garlic, and herbs and add to carrots, cook until garlic is tender, adding more oil if needed. Add spinach towards end if you want it cooked.
3) Add lentils to pan and stir in with ingredients. Stir in oil, salt and vinegar to taste. Top with pumpkin seeds, maybe garnish with fresh parsley and slice up the spinach really thin and add it if you've decided on raw spinach.
I've always become Anemic easily, around Mr.Month time I slap together this recipe and I've felt a lot better.
Source of recipe: I'm a lazy cook and I just slap together the most healthy thing I can.

Preparation Time: 
10 minutes, Cooking time: 10 minutes
Cooking Time: 
10 minutes
Servings: 
3 to 4
Recipe Category: 

SO HOW'D IT GO?

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