Roasted Beetroot and Lentil Salad
30Min
Easy
Ingredients
6
Servings
ingredient_quantity
recipe ingredient
1
tbsp
Olive oil
2
cubes
Maggi® Chicken Bouillon
1
tsp
Ginger, finely chopped
2
Cloves
Garlic, finely chopped
2
large
Onions, finely chopped
2
large
Carrot, cut into small pieces
1
piece
bay leaves
4
Mediums
Beetroot
2
cups
Green lentils
4
cups
Water
1
bunch
Fresh Rosemary
1
Medium
spring onions, finely chopped
.
Nutrition Value
Energy
350.51 kcal
Protein
19.12 g
Carbohydrates
62.32 g
Fats
4.31 g
Information per serving
Instruction
30 Minutes
-
Step 1
Soak lentils for 1 hour. -
Step 2
Sauté onions, garlic and ginger with bay leaf in olive oil until translucent. Add carrots, beetroot and lentils and sauté for 5 mins -
Step 3
Add 2 cubes of MAGGI® Chicken Bouillon, 4 cups of beetroot juice and 1 rosemary stem. Leave to simmer for 20 mins and cover with the lid. -
Step 4
Garnish with green onions and drizzle olive oil. -
Step 5
Serving Tip: Serve with chopped chili, vinegar, garlic, lemon juice and olive oil.
