Lentil bowl with roast beef
Lentil bowl with roast beef
Ingrediënten
- 200 g lentils
- 2 bay leaves
- Salt pepper
- 1 onion
- 6 tablespoons red wine vinegar
- 1 ½ tsp honey
- 6 tablespoons canola oil
- 1 tart apple
- 250 g cooked beetroot
- 100 g sour cream
- 2 tsp Horseradish
- 1 bed of garden cress
- 6 slices of roast beef
Instructies
- Cook the lentils with bay leaf in boiling salted water for about 30 minutes until al dente.
- Drain, quench and drain well.
- Peel the onion, dice it finely and mix it with the vinegar and honey in a bowl.
- Mix 4 tablespoons of oil with the lentils, season with salt and pepper and let steep for 10 minutes.
- Wash the apple, quarter, core and cut into thin slices.
- Dice the beetroot.
- Mix the sour cream and horseradish together and season with salt.
- Cut the cress from the bed.
- Fill the lentils into two bowls.
- Spread the apple wedges, beetroot, roast beef and horseradish sour cream on top.
- Sprinkle with cress and serve drizzled with the rest of the rapeseed oil.
Nutritional Information
Calories: 952 kcal
