Summary

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

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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.