Bacon Beetroot green lentil Salad
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With more and more people are going gluten free, it can get tricky deciding what to cook thats quick and easy. This is a super easy recipe to prepare and tastes very yummy, great for summer BBQ's.
Quick run down
Preparation time: 10min Cook: 50min 
Serves: 4
Cost: per serve: $3.56
Ingredients
- ½ cup lemon juice
- 4 fresh beetroot, washed
- ¾ cup French-style green lentils
- 1 cube Massel salt-reduced chicken stock,
- dissolved in 2 cups boiling water
- 1 red onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, peeled, chopped
- ¼ fennel bulb, finely chopped
- 200g bacon, grilled until crunchy
- 2 tablespoons chopped parsley•2 tablespoons chopped mint
Putting it together
1. Preheat oven to 220ºC. Place beetroot in baking dish. Spray with oil. Cover with foil and bake for 45 minutes or until tender.
2. In a saucepan, bring lentils and stock to the boil, then simmer, covered, for 20–25 minutes or until liquid is absorbed.
3. Spray a frying pan with oil; place over medium heat. Cook onion, celery and garlic until clear. Add fennel and cook for 1 minute. Add lentils. Crumble bacon and stir through. Transfer to a large bowl.
4. Peel and dice beetroot. Toss with herbs through lentils..
