Lentils with beetroot and honey dressing
Total time1 h 20 min Preparation and possible waiting 20 min · Cooking 1 h How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 1 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 20 min Preparation and possible waiting 20 min · Cooking 1 h How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 1 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Salad
Lunch · Dinner
1 to 2 hours
Method
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Put the lentils, chopped leek and chopped garlic in a saucepan with 1200 g water and 2 g salt. Bring to the boil, reduce the heat and simmer for 30–40 minutes until tender but intact.
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Stir gently and check they do not dry out; add a little more hot water if needed. Keep the leek and garlic in the dish.
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Meanwhile, cut the beetroot into roughly 2 cm cubes and cook in a separate saucepan with the remaining 800 g water for 25–35 minutes, until a knife slides in easily. Drain and set aside. Drain excess liquid from the lentils too, keeping the vegetables.
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Toast the pine nuts in a dry frying pan for 2–3 minutes, moving them so they do not burn.
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Stir the raisins into the warm lentils and leave for 5 minutes to soften slightly.
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Whisk the honey with the vinegar, oil and remaining gram of salt. Combine the lentils, beetroot and dressing. Divide between four plates and finish with the pine nuts and chopped parsley.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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