Ingredients: 

Lentils
  • 600ml water
  • 200g dried brown lentils
  • 1 Sachet Freja Instant Beef Bone Broth
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp paprika
  • Big pinch of salt
  • Big glug of olive oil
Salad
  • 130g roasted walnuts
  • 500g chopped cooked beetroot
  • 26g chopped fresh parsley
  • 25g chopped fresh coriander
  • 1 clove garlic
  • Juice of 1/2 lemon
  • Big glug of olive oil
  • 200g feta cheese
  • Salt and pepper to taste

 

Method: 
  1. To make the lentils, combine all of the lentil ingredients with the Freja Instant Beef Bone Broth into a sauce pan.
  2. Bring the mixture to a boil then cover and leave to simmer on a low heat until all of the liquid is absorbed and the lentils are soft (approx 35 mins). 
  3. While the lentils are cooling, in a separate bowl combine the minced garlic, lemon juice, parsley, coriander, chopped beetroot then season to taste with salt, olive oil and black pepper. 
  4. Stir the cooled lentils into the beetroot mix with the walnuts then top with crumbled feta and another drizzle of olive oil.