Warm Puy Lentil Salad with Balsamic Leeks

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 110g Puy lentils, rinsed
  • 300ml vegan vegetable stock
  • 150g cooked beetroot, diced
  • 50g sun blush semi-dried tomatoes, roughly chopped
  • 25g pitted black olives
  • sea salt and black pepper
  • 2 tbsp balsamic vinegar
  • 275g leeks, halved lengthways and cut into even 2cm lengths
  • 75g cauliflower florets

Nutritional Information:
Per serving
Calories: 150
Fat: 2g

How To Cook

  1. Rinse the puy lentils and place in a large pan with the vegetable stock. Simmer the lentils with the stock for about 20 minutes or until the lentils are tender.
  2. Meanwhile, dice the beetroot and roughly chop the sun blush tomatoes. Leave until needed.
  3. Drain the lentils and place in a large bowl with the beetroot, tomatoes and olives. Season, mix well and drizzle with the balsamic vinegar. Divide into four serving bowls or plates.
  4. Steam the leeks and cauliflower florets for around five minutes or until just tender. Carefully place onto the lentil mixture and drizzle with more balsamic just before serving.
    5. www.british-leeks.co.uk
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Warm Puy Lentil Salad with Balsamic Leeks
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 110g Puy lentils, rinsed
  • 300ml vegan vegetable stock
  • 150g cooked beetroot, diced
  • 50g sun blush semi-dried tomatoes, roughly chopped
  • 25g pitted black olives
  • sea salt and black pepper
  • 2 tbsp balsamic vinegar
  • 275g leeks, halved lengthways and cut into even 2cm lengths
  • 75g cauliflower florets
    How to Cook
  1. Rinse the puy lentils and place in a large pan with the vegetable stock. Simmer the lentils with the stock for about 20 minutes or until the lentils are tender.
  2. Meanwhile, dice the beetroot and roughly chop the sun blush tomatoes. Leave until needed.
  3. Drain the lentils and place in a large bowl with the beetroot, tomatoes and olives. Season, mix well and drizzle with the balsamic vinegar. Divide into four serving bowls or plates.
  4. Steam the leeks and cauliflower florets for around five minutes or until just tender. Carefully place onto the lentil mixture and drizzle with more balsamic just before serving.
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