Lentil tabbouleh salad with Beetroot, Avocado and Feta

Lentil tabbouleh salad with Beetroot, Avocado and Feta

The lentil tabbouleh salad with Beetroot, Avocado and Feta is a great Variation on a classic tabbouleh. The preparation is convinced of the simple and the lemony, minty flavor.

A great Alternative to tabbouleh made of Bulgur or Couscous in this tabouleh with lentils is.

Beluga lentils not only taste delicious, they give the salad by its bold black color for a special look. They are also very healthy. The lenses are a good nutrient liefernat, because a lot of protein and carbs stuck. A high proportion of B-vitamins you also have a positive effect on our brain and our nerves.

The Beluga lentils together with the herbs, Beetroot, Avocado and Feta-a great winter salad. It tastes wonderfully lemony, minty, and by the Beetroot slightly sweet.

The lentil tabbouleh salad with Beetroot, Avocado and Feta is a great Variation on a classic tabbouleh. The preparation is convinced of the simple and the lemony, minty flavor.

I’m always looking for quick and delicious salads, embellish me my lunch in the office. The salad should not only be delicious, he want me to saturate also. This lentil tabbouleh meets all these requirements.

He is, of course, not only as an office lunch, as a lunch or dinner at home, he is highly recommended.

The preparation of lentil tabbouleh is very easy. The Beluga lentils, cooked according to package instructions. Meanwhile, cut the cooked Beetroot into small cubes. Wash the herbs and chop them small. Lemon juice, crumbled the Feta, and cut the Avocado into small pieces.

Let cool the lentils for a Moment, and mixed all the ingredients together.

The lens tabbouleh tastes slightly hot and very tasty, but also pulled a real pleasure.

The salad keeps in a closed container for a few days. If you want to cancel the salad, you should add the Avocado and the Feta until Serving.

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Lentil tabbouleh salad with Beetroot, Avocado and Feta

The lentil tabbouleh salad with Beetroot, Avocado and Feta is a great Variation on a classic tabbouleh. The preparation is convinced of the simple and the lemony, minty flavor.

The lentil tabbouleh salad with Beetroot, Avocado and Feta is a great Variation on a classic tabbouleh. The preparation is convinced of the simple and the lemony, minty flavor.

  • Author: Susanne
  • Preparation: 15 Minutes
  • Cooking time: 20 Minutes
  • Total time: 35 Minutes
  • Servings: 2 1x
  • Category: Salad
  • Method: Cooking
  • Cuisine: Vegetarian
Scale

Ingredients

  • 125 g Beluga lentils
  • 250 g pre-cooked Beetroot
  • 1 Avocado
  • 75 g Feta
  • 1/2 Bunch Of Parsley
  • 3 Sprigs Of Mint
  • 4 TBSP olive oil
  • Juice of 1 1/2 Lemons
  • Salt and pepper

Preparation

  1. Beluglinsen according to the package instructions with salt or Vegetable seasoning cook for 20 minutes.
  2. While the lentils are cooking, wash the herbs and dabs them dry. You chop with a large knife or cut them with a chopping knife into small pieces.
  3. Cut the Beetroot and the Avocado in small cubes. Crumbled the Feta.
  4. Squeezes out the lemons.
  5. If the Beluga lentils are done, take them from the heat and let the lentils cool down a little bit.
  6. Now all the ingredients stirred together and spice with salt and pepper.

Notes

* You want to eat the salad at a later date, add the Feta and Avocado when Serving.

Even more ideas for your healthy lunch or dinner looking for? How would the following recipes:

Good Luck.

Susanne

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