Warm Puy Lentil Salad with Balsamic Leeks
Ingredients
- 110g Puy lentils, rinsed
- 300ml vegan vegetable stock
- 150g cooked beetroot, diced
- 50g sun blush semi-dried tomatoes, roughly chopped
- 25g pitted black olives
- sea salt and black pepper
- 2 tbsp balsamic vinegar
- 275g leeks, halved lengthways and cut into even 2cm lengths
- 75g cauliflower florets
Method
- 1
Rinse the puy lentils and place in a large pan with the vegetable stock. Simmer the lentils with the stock for about 20 minutes or until the lentils are tender.
- 2
Meanwhile, dice the beetroot and roughly chop the sun blush tomatoes. Leave until needed.
- 3
Drain the lentils and place in a large bowl with the beetroot, tomatoes and olives. Season, mix well and drizzle with the balsamic vinegar. Divide into four serving bowls or plates.
- 4
Steam the leeks and cauliflower florets for around five minutes or until just tender. Carefully place onto the lentil mixture and drizzle with more balsamic just before serving.
PER SERVING: 2 FAT (Excluding extras)
Warm Puy Lentil Salad with Balsamic Leeks was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 110g Puy lentils, rinsed
- 300ml vegan vegetable stock
- 150g cooked beetroot, diced
- 50g sun blush semi-dried tomatoes, roughly chopped
- 25g pitted black olives
- sea salt and black pepper
- 2 tbsp balsamic vinegar
- 275g leeks, halved lengthways and cut into even 2cm lengths
- 75g cauliflower florets
- 1
Rinse the puy lentils and place in a large pan with the vegetable stock. Simmer the lentils with the stock for about 20 minutes or until the lentils are tender.
- 2
Meanwhile, dice the beetroot and roughly chop the sun blush tomatoes. Leave until needed.
- 3
Drain the lentils and place in a large bowl with the beetroot, tomatoes and olives. Season, mix well and drizzle with the balsamic vinegar. Divide into four serving bowls or plates.
- 4
Steam the leeks and cauliflower florets for around five minutes or until just tender. Carefully place onto the lentil mixture and drizzle with more balsamic just before serving.
PER SERVING: 2 FAT (Excluding extras)
Warm Puy Lentil Salad with Balsamic Leeks was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
