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Braised-beetroot-and-lentil

Roasted Beetroot and Lentil Salad

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Easy

•

30 Min

Ingredients

6 Servings

Olive oil

1 tbsp

Maggi® Chicken Bouillon

2 cubes

Ginger, finely chopped

1 tsp

Garlic, finely chopped

2 Cloves

Onions, finely chopped

2 large

Carrot, cut into small pieces

2 large

bay leaves

1 piece

Beetroot

4 Mediums

Green lentils

2 cups

Hot Water

4 cups

Fresh Rosemary

1 bunch

spring onions, finely chopped

1 Medium

Utensils and appliances

Nutritional Information

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Carbohydrates

62.32 g

Energy

350.51 kcal

Fats

4.31 g

Protein

19.12 g

Nutrition Table Footer

Recipe steps

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Soak lentils for 1 hour.

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Sauté onions, garlic and ginger with bay leaf in olive oil until translucent. Add carrots, beetroot and lentils and sauté for 5 mins

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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.

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Garnish with green onions and drizzle olive oil.

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Serving Tip: Serve with chopped chili, vinegar, garlic, lemon juice and olive oil.

With pictures