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Lovely Lentil Salad

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. .

Time: 45 Minutes

Serves: 6


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

How To Make:

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!