Spiced Lentil Beetroot Salad
I'm a little obsessed with sumac. It adds the BEST flavour to salads! This is a cracker, with the lentils for a dosage of protein, the raw beetroots sliced thinly give it a rooty, sweet wholesomeness and the dressing gives makes it heaven in your mouth!
1 cup ‘de puy’ lentils (the small, black lentil)
3 cups veg stock
1 cup of parsley
2 cups of spinach leaves.
1 cup of peas
1 handful toasted walnuts
1 red onion
3 tablespoons extra virgin olive oil
Squeeze one lemon
1 teaspoon ground cumin
1 teaspoon sumac
1 teaspoon maple syrup
Salt and pepper to taste
1.Put lentils in a saucepan, and cover with 3 cups of vegetable stock. Bring to the boil, then turn down to a simmer for around 20 mins. Drain any excess stock and place the cooked lentils to a large mixing bowl.
2.Slice the beetroot and red onion as finely as you can.
3. Chop the parsley, then put all the sliced vegetables, spinach, peas and walnuts into the mixing bowl with the lentils.
4. For the dressing, mix all the dressing ingredients together, and sprinkle a little more sumac before serving