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Sprouted lentil and yellow beet salad with Balsamumm croutons
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Sprouted lentil and yellow beet salad with Balsamumm croutons
Rich in protein, sprouted lentils are also rich in fibres and minerals, especially iron and magnesium. Here is a balanced and succulent salad. Served with Balsamumm homemade croutons, seasoned with a lemon, apple cider vinegar, honey and Dijon dressing and fresh cilantro, this summer dish is tasty and full of vitamins.
Sprouted lentil and yellow beet salad with Balsamumm croutons
| Prep time: About 20 minutes |
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| Cooking time: 30 to 35 minutes |
| Servings or yield: For 4 to 6 people |
| Difficulty level: Easy |
| 200g of sprouted lentils |
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| 2 French shallots, thinly sliced |
| 2 French shallots, thinly sliced |
| 2 radish, thinly sliced |
| Bunch of cilantro leaves |
| 2 tbsp. apple cider vinegar |
| 1 tbsp. olive oil |
| ½ tsp. salt |
| For croutons |
| 3 slices old bread |
| 1 tbsp. de Balsamumm original |
| Olive oil drizzle |
| 2 piches Paprika |
| For dressing |
| 1 tbsp. apple cider vinegar |
| Juice of ½ lemon |
| 1 ½ tbsp. Dijon mustard |
| 2 tsp. honey |
Preparation
In a small pan, add lentils and cover with water. Bring to boil, cook 7 to 10 minutes. (For dried lentils, cook 10 to 15 minutes). Drain and set aside.
Preheat oven to 350˚F. For the croutons, remove crust and cut the bread into small cubes ½ inches and place on an oven plate. Add Balsamumm, olive oil and paprika and cook in oven at 350˚F 12 to 15 minutes. When golden brown, remove croutons from oven, transfer to a plate and set aside.
In a small pan, add chopped shallot, 1 tbsp. olive oil, ½ tsp. salt and caramelize over medium heat 10 minutes or until shallots are translucid. Remove from heat, add apple cider vinegar (2 tbsp.), and set aside.
For dressing, place all Ingredients in a bowl and mix well. In a large bowl, add lentils, beetroot, radish, caramelized shallot, cilantro leaves and croutons reserving 1/3 to serve.
Add dressing, mix well and serve with remaining croutons.
Tips, Tricks + Culinary ideas
Preparation steps
1 - In a small pan, add lentils and cover with water. Bring to boil, cook 7 to 10 minutes. (For dried lentils, cook 10 to 15 minutes).
2 - Drain and set aside. Preheat oven to 350˚F.
3 - For the croutons, remove crust and cut the bread into small cubes ½ inches and place on an oven plate.
4 - Add Balsamumm, olive oil and paprika and cook in oven at 350˚F 12 to 15 minutes.
5 - When golden brown, remove croutons from oven, transfer to a plate and set aside.
6 - In a small pan, add chopped shallot, 1 tbsp. olive oil, ½ tsp. salt and caramelize over medium heat 10 minutes or until shallots are translucid.
7 - Remove from heat, add apple cider vinegar (2 tbsp.), and set aside.
8 - For dressing, place all Ingredients in a bowl and mix well.
9 - In a large bowl, add lentils, beetroot, radish, caramelized shallot, cilantro leaves and croutons reserving 1/3 to serve.
10 - Add dressing, mix well and serve with remaining croutons.
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