Salad with Beluga Lentils and Beef Fillet Strips
The salad with beluga lentils and beef fillet strips from Spoonsparrow contains plenty of protein and fiber, keeping you full for a long time.
Ingredients
- 150 g Beluga lentils
- Salt
- 2 red bell peppers
- 2 red onions
- 6 stems of flat-leaf parsley
- 4 tbsp red wine vinegar
- 3 tbsp Walnut Oil
- 4 tbsp peanut oil
- 200 g beef fillet
Instructions
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1.
Rinse the lentils well, bring twice their volume in water to a boil, then simmer on low heat for 25–30 minutes and season with salt.
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2.
Meanwhile halve the bell peppers, remove seeds, wash, and finely dice them. Peel the onions, halve them, and slice into thin strips. Wash the parsley, pat dry, and chop finely.
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3.
Mix the lentils with all prepared ingredients, vinegar, walnut oil, and 3 tbsp peanut oil; season with salt and pepper and let rest for 30 minutes.
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4.
After 20 minutes, pat the beef dry and cut into four equal medallions. Season and sear in remaining peanut oil for 1–2 minutes on each side over high heat. Serve the salad in bowls, slice the fillet thinly, and distribute over the lentils.
