Vegan lentil and walnut salad

Vegan lentil and walnut salad with cooked beetroot. A lunch mix built on dark beluga lentils, with plant protein and iron from the lentils.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 510 kcal per serving
• Protein: 22 g
• Fat: 22 g
• Carbs: 54 g

Ingredients

• 150g beluga lentils
• 200g beetroot
• 40g walnuts
• 1 apple
• 2 tbsp olive oil

Method

You’ll need: saucepan · chopping board · knife · mixing bowl

1. Cook the beluga lentils in water without salt according to the packet instructions until soft but still with a little bite.
2. Cut the pre-cooked beetroot into thick slices or small cubes.
3. Quarter the apple, remove the core and chop the flesh.
4. Break the walnuts roughly with your hands and put them in a large bowl with the apple and beetroot.
5. Pour the olive oil over the still lukewarm lentils, fold in the vegetables and serve the salad.

Good to know

Black lentils hold their shape very well when cooked. Together with sweet apple and earthy beetroot, they make a salad that catches the eye straight away.

Swaps

Beluga lentils → brown lentils (brown lentils fall apart much faster when cooked, but taste similarly earthy and savoury).

Cooking tips

Never salt the cooking water for the lentils at the start, otherwise the tough skins of these little pulses stay very chewy.

Storage

Because the lentils and beetroot hold their shape so well, this salad is a real meal-prep hero and keeps for three days in the fridge.

Allergens

Contains tree nuts (walnuts). Completely gluten-free, lactose-free and vegan.

Frequently asked questions

How long does lentil and walnut salad keep in the fridge?

Because the lentils and beetroot hold their shape so well, this salad is a real meal-prep hero and keeps for three days in the fridge.

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