Salad of lentils, beetroot and smoked eel
Culinary creativity shines in this starter, ideal for the end-of-year celebrations: a harmonious fusion of lentils, beetroot and smoked eel.
- cooking pot
- 100 gr smoked eel
- 300 gr cooked beetroot
- 150 gr lentils
- ¼ apple
- ½ teaspoon lemon juice
- 100 gr greek yogurt
- 1 tbl spoon olive oil
- 2 twigs dill
- salt and pepper
- Rinse the lentils until the water is clear. Boil them in lightly salted water according to the instructions on the package. Place them in a sieve and let them cool down. Then spoon them with 1 tbsp olive oil and season with salt and pepper.
- Cut the cooked beetroot into fine cubes and spoon with the Greek yogurt. Season with salt and pepper. Finely chop one sprig of dill and mix it with the beetroot.
- Cut the apple into small cubes and mix with ½ tsp lemon juice. This ensures that the apple does not turn brown.
- Cut the eel into slices.
- Now place a layer of lentils on the bottom of a serving bowl or in separate plates. Then the beetroot with yoghurt. Place the eel slices on top and sprinkle the apple cubes over them. Decorate extra with some dill.
With the end-of-year celebrations approaching, we could use some nice, creative recipes. Here are some ideas:
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!
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