Low Carb Filling Salad Made from Beetroot, Sardines and Lentils

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Salad
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 glass beetroot, 220 g
  • 1 can oil sardines
  • 0.5 ½ onion (s)
  • 1 carrot (s)
  • 65 g lentils, red
  • Salt water
  • Salt and pepper, black from the mill
  • 1 tablespoon lemon juice or vinegar
Low Carb Filling Salad Made from Beetroot, Sardines and Lentils
Low Carb Filling Salad Made from Beetroot, Sardines and Lentils

Instructions

  1. Roughly pour off the liquid from the beetroot. Drain the oil from the sardines a little too to make the salad easier to hold.
  2. Dice the onion and carrot. The carrot gives the salad a little bite. Meanwhile cook the lentils according to the instructions on the packet (the red lentils only need a few minutes). Add salt to the water so that the lentils don`t taste too bland.
  3. Put everything in a salad bowl and season with fresh black pepper and salt. I still add a tablespoon of lemon juice. If you prefer vinegar, you can also add 1 tablespoon of vinegar.
  4. Mix the ingredients together and serve.
  5. I often have this as a light dinner.

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