Roasted Beetroot and Lentil Salad
Easy
•30 Min
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Ingredients
6
Servings
ingredient_quantity
recipe ingredient
Olive oil
1
tbsp
Maggi® Chicken Bouillon
2
cubes
Ginger, finely chopped
1
tsp
Garlic, finely chopped
2
Cloves
Onions, finely chopped
2
large
Carrot, cut into small pieces
2
large
bay leaves
1
piece
Beetroot
4
Mediums
Green lentils
2
cups
Water
4
cups
Fresh Rosemary
1
bunch
spring onions, finely chopped
1
Medium
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
62.32 g
Energy
350.51 kcal
Fats
4.31 g
Protein
19.12 g
Nutrition Table Footer
Recipe steps
0 min
Step 1
Soak lentils for 1 hour.
Recipe steps
0 min
Step 2
Sauté onions, garlic and ginger with bay leaf in olive oil until translucent. Add carrots, beetroot and lentils and sauté for 5 mins
Recipe steps
0 min
Step 3
Add 2 cubes of MAGGI® Chicken Bouillon, 4 cups of beetroot juice and 1 rosemary stem. Leave to simmer for 20 mins and cover with the lid.
Recipe steps
0 min
Step 4
Garnish with green onions and drizzle olive oil.
Recipe steps
0 min
Step 5
Serving Tip: Serve with chopped chili, vinegar, garlic, lemon juice and olive oil.