It's healthy, gluten-free, low-calorie and three of your five-a-day 15 mins . Vegan . Bean, tomato & watercress salad. Place vegetable broth and lentils in a pan. Beetroot & lentil tabbouleh. 2 ratings 2.5 out of 5 star rating. Heat olive oil in a large saute pan over medium-high heat. Add onion, beets, and carrots to pan and cook until beets begin to brown, about 10 minutes. Put all the anchovies and their oil into a blender with 1 tablespoon of liquor from the preserved lemon jar and a splash of water. 6 ratings 3.7 out of 5 star rating. Trim the broccoli and blanch in a large pan of boiling salted water for … Healthy . Blitz until smooth, loosening with a little more water, if needed. Method. Cook for around 15 mins until liquid has evaporated and lentils are cooked but still have a bite (if the lentils take longer to cook add more liquid). Serve this tasty beetroot, chickpea and lentil tabbouleh as a side dish or vegan main. Easy .

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