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

By John Starters, salads + sides Print
Details
Prep time: About 20 minutes
Cooking time: 30 to 35 minutes
Servings or yield: For 4 to 6 people
Difficulty level: Easy
Ingredients
200g of sprouted lentils
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

Substitute Use dried lentils and cook 10 to 15 minutes.
Suggestion Replace cilantro with basil.

Preparation steps

étapes de préparation

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).

étapes de préparation

2 - Drain and set aside. Preheat oven to 350˚F.

étapes de préparation

3 - For the croutons, remove crust and cut the bread into small cubes ½ inches and place on an oven plate.

étapes de préparation

4 - Add Balsamumm, olive oil and paprika and cook in oven at 350˚F 12 to 15 minutes.

étapes de préparation

5 - When golden brown, remove croutons from oven, transfer to a plate and set aside.

étapes de préparation

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.

étapes de préparation

7 - Remove from heat, add apple cider vinegar (2 tbsp.), and set aside.

étapes de préparation

8 - For dressing, place all Ingredients in a bowl and mix well.

étapes de préparation

9 - In a large bowl, add lentils, beetroot, radish, caramelized shallot, cilantro leaves and croutons reserving 1/3 to serve.

étapes de préparation

10 - Add dressing, mix well and serve with remaining croutons.

Starters, salads + sides