French Lentils Salad with Beets & Fennel


Prep Time

15 minutes

Prep Notes

Choose organic ingredients to avoid chemicals and GMOs.

Cooking Time

30 minutes

Yields

4-6 servings

Ingredients

1.5 cups French lentils (soaked overnight, rinsed and drained), 3 Tbs olive oil (divided), 1 Tbs apple cider vinegar, 1 Tbs balsamic vinegar, 1/2 lemon juice, 1/2 cup chopped parsley, 4 chopped scallions, 1 sprig of thyme, 1 laurel leaf, 1 ripe avocado (cubed), s & p.

Directions

1. Wash beets and place them in a steamer over simmering water. Steam for about 30 mn or until they are soft when you insert a knife. Let cool.

2. Place soaked lentils in a heavy pot and add 1.5 cups filtered water, thyme, laurel, s & p. Bring to a boil, lower heat to medium-low, cover and cook until water is absorbed (keep an eye on them!). Let cool.

3. Peel the beets, cut them in quarters and place them in a bowl with 1 Tbs olive oil, lemon juice, 1/4 cup chopped parsley, s & p. Coat evenly.

4. Prepare the salad by placing 2 cups of greens per person in a large bowl. Shave fennel thinly with a knife or a mandoline. Add 2 Tbs olive oil, apple cider vinegar, 2 chopped scallions, s & p.

5. Once the lentils are cooked and cooled, season them with 1 Tbs olive oil, balsamic vinegar, remaining parsley, 2 chopped scallions or 1/4 cup red onion, s & p.

6. Serve salad on individual plates, scoop some lentils in the center, decorate with beets and avocado all around.

Notes

Get your protein and iron on with this French lentils salad, lemon & parsley beets, shaved fennel, avocado and spring onions. Lentils are quick to prepare, a great source of protein, fiber, minerals and help balance blood sugar and combat anemia for a steady supply of energy.

Gluten-free, Vegan, Vegetarian.

Credit

Alexandra Le Ny Health Coaching