Lentil Salad with Beetroot, Bell Pepper and Spinach

Summary

Ingredients

• 100 g belua lentils
• 2 handfuls baby spinach
• 2 tuber / s beetroot, cooked, small
• 1 red pepper (s)
• 6 cherry tomato (s), yellow
• 80 g sheep cheese

For the dressing:

• 2 tablespoon balsamic vinegar
• some agave syrup or honey
• salt and pepper
• 3 tablespoon olive oil, extra virgin

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Instructions

1. Cook the lentils in unsalted water for about 25 minutes according to the instructions on the package. Pour into a sieve, drain well.
2. Peel the beetroot, cut in half and cut into strips. Peel and quarter the peppers if necessary. Remove the cores and the partitions. Also cut the pulp into strips. Quarter the mini tomatoes. Wash the spinach and spin dry.
3. For the dressing, mix the balsamic vinegar with agave syrup, salt and pepper and fold in the olive oil.
4. Mix the lentils, beetroot and paprika with the dressing and let it steep for about half an hour.
5. Divide the spinach on two plates and arrange the lentil salad on top. Spread the mini tomatoes and the crumbled sheep cheese on top.