Asian Salad with Fennel, Beet and Lentils

Name: Asian Salad with Fennel, Beet and Lentils
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 150 g Lentils; 300 g Fennel; 200 g Beet; 500 ml Water; 40 ml Olive oil; 10 g Mustard; 5 g Salt; 2 g Pepper

Temps

45 min

Difficulté

facile

Ingrédients

Budget

~3-5 €

Eating anti-inflammatory?

This recipe is one of our anti-inflammatory picks. Calerys, a nutrition coach on WhatsApp, helps you track your everyday eating from a photo of your plate.

Discover Calerys

Free · No sign-up · Reply in seconds

Valeurs nutritionnelles

Score santé

Bon · /100

240 kcal

par portion

15 gProtéines

9 gLipides

24 gGlucides

Your real numbers, not the theory

Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.

Analyze my plate

Free · No sign-up · Reply in seconds

3pers.

Vous avez besoin de

What about you — what’s your goal?

Etapes

1
Cook the lentils in salted water for about 25 minutes until tender.
25 min
2
Meanwhile, peel and grate the beet.
5 min
3
Thinly slice the fennel into thin strips.
5 min
4
Drain the lentils and let them cool.
5 min
5
Make the vinaigrette by whisking together oil, mustard, salt, and pepper.
2 min
6
Combine the lentils, beet, and fennel, add the vinaigrette, and let rest.
3 min