israeli

Tangy Beet and Lentil Salad with Walnuts and Green Onion

Name: Tangy Beet and Lentil Salad with Walnuts and Green Onion
Yield: 1 serving
Cuisine: israeli
Ingredients: 85 g brown lentils, dry; 220 g beets, whole; 14 g olive oil; 25 g lemon juice; 6 g dijon mustard; 25 g green onion, sliced; 20 g walnuts, chopped; 8 g fresh dill, chopped; 2 g salt; 1 g black pepper; 600 g water

This simmered dish pairs brown lentils, dry with beets, whole, green onion, sliced and walnuts, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Vegetarian Vegan Heart friendly Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

84 g Carbohydrates

28 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

85g brown lentils, dry 299 kcal
220g beets, whole 97 kcal
14g olive oil 124 kcal
25g lemon juice 8 kcal
6g dijon mustard 4 kcal
25g green onion, sliced 10 kcal
20g walnuts, chopped 131 kcal
8g fresh dill, chopped 3 kcal
2g salt 0 kcal
0.5 tsp (1g) black pepper 3 kcal
600g water 0 kcal

Cooking instructions

beetswater
Place beets in a small pot, cover with water, and simmer 35-45 minutes until tender. Cool, peel, and cube.
brown lentilswater
Meanwhile, simmer lentils in water until tender but not mushy, 18-22 minutes; drain well.
olive oillemon juicedijon mustardsaltblack pepper
Whisk olive oil, lemon juice, mustard, salt, and black pepper to make a dressing.
brown lentils
Toss warm lentils with dressing so they absorb flavor.
beetslemon juicegreen onionsalt
Fold in beets and green onion. Taste and adjust salt and lemon.
walnutsfresh dill
Top with walnuts and dill and serve slightly warm or at room temperature.