Lentil Salad with Egg, Beets, Cabbage and Yogurt Dressing

Ingredients

• Lentils1/2 cup (100 g)
• Beets1/2 count (40 g)
• Egg2 count (110 g)
• Cabbage1/2 cup (45 g)
• Tomato1/2 count (65 g)
• Broccoli1/2 cup (45 g)
• Yogurt1/4 cup (60 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets and lentils.

2. 2

   Step 2

   Boil the egg in a small pot with water for 8-10 minutes. Remover, peel and cut.

3. 3

   Step 3

   Separately, cut the broccoli into small florets, wash and cook in a pot with boiling water.

4. 4

   Step 4

   Let boil for 3-4 minutes until soft. Remove, drain and set aside.

5. 5

   Step 5

   Meanwhile, cut the cabbage, tomato and beet for the salad.

6. 6

   Step 6

   For the yogurt dressing, mix the plain yogurt with mustard, lemon juice, salt and pepper to taste.

7. 7

   Step 7

   Place the lentils, egg, beet, tomato, broccoli and cabbage on a plate.

8. 8

   Step 8

   Pour the yogurt dressing and mix well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil Salad with Egg, Beets, Cabbage and Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.