Lentil salad with beetroot and walnuts

Ingredients (serves 2)

• Green or brown lentils (dry)140 g
• Beetroot (cooked, e.g. vacuum-packed)250 g
• Apple150 g
• Lettuce leaves60 g
• Walnuts30 g
• Olive oil15 g

Also: Vinegar or lemon juice, onion, dill, salt, pepper

Method

1. Get ready: rinse the lentils. Use ready-cooked beetroot (e.g. vacuum-packed); if yours are raw, cook them in advance over medium heat for 45–60 min, until a knife slides in easily.
2. Tip the lentils into boiling water and cook over medium heat for 20–25 min, until soft but still holding their shape. Start tasting from 18 min.
3. Drain the lentils and, while still warm, toss them with 15 g olive oil (1.5 tbsp), vinegar or lemon juice, pepper and a little salt.
4. While the lentils cool, peel the beetroot and cut into cubes, and the apple too. Chop the onion very finely and chop the dill.
5. Mix the lentils with the beetroot, apple, onion and dill. Pile onto lettuce leaves and sprinkle with 30 g walnuts.