Not only do lentils help lower cholesterol they have a special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. .
For the Lentils
⦁ 1 cup dried Green/Puy lentils, rinsed well
⦁ 1 cup Vegetable broth
• 1 ½ cup Water
• 1 Large Garlic clove, minced
• Lemon peel
• 1 Bay Leaf
• 2 sprigs of thyme
• 1 rib Celery
For the Salad
• 3 Beetroots, steamed and cubed
• 2 spring onions, finely sliced
• 3 Tbsp Walnuts/Hazelnuts, roughly chopped
• A handful of fresh mint, roughly chopped
• A handful of fresh Parsley, roughly chopped
• 2 cucumbers, finely diced
For the Salad Dressing
• 6 Tbsp B-well Extra Virgin Olive Oil
• Thumbnail sized cube of fresh ginger, peeled and finely chopped
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• Pinch of sea salt
• freshly ground black pepper, to taste
• juice from one fresh lemon
1. Add the rinsed lentils to a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for about 15–20 minutes, or until all the liquid has evaporated and the lentils are cooked till soft-not mushy and not hard.
2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
4. Put the B-well Extra Virgin Olive oil, the ginger, mustard, lemon and vinegar in to a blended or using a hand-blended, mix until well combined.
5. Drizzle the dressing over the salad, serve and enjoy!