Cumin, Green Lentil and Beet Salad

Cumin, Green Lentil and Beet Salad Recipe

By Dr. Anu Gupta Published: April 27, 2015

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    1. Sprouted lentils: rinse and then soak overnight in water, rinse again every morning and night for 3 days until shoots appear – I leave them in a sieve placed over a bowl on the bench and cover loosely with a tea towel
    2. Beets: lightly clean off any dirt, leaving the shoots and skin intact, bake at 180C until soft (around half an hour to forty five minutes depending on size -Remove from oven and when cooled enough to handle gently squeeze to remove skins and tops. -Slice into quarters and pop in a bowl with two tablespoons of a good quality balsamic vinegar to marinate while you prepare the cumin and mint
    3. Cumin:dry roast in a medium pan for a minute or two stirring until they start to pop and then quickly transfer to a cool plate
    4. Mint: rinse, pat dry and then chop finely to compile the salad add the sprouted lentils and mint to the beets
    5. Gently mix to cover in balsamic
    6. Crumble feta over top and then pour in flaxseed oil
    7. Sprinkle over cumin and season to taste
    8. Right before serving toss in the rocket leaves and enjoy!
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      Dr. Anu Gupta
      Dr. Anu Gupta
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