Cook the lentils as instructed on the package, drain through a sieve and cool. Boil the beets in water for 20-30 minutes until tender. Rinse in cold water and peel off the skin, wear gloves as they give off a lot of color. Cut the beets into small 1 x 1 cm cubes. Toss together with the cooked lentils. Season with chopped parsley and olive oil. Fold in the lemon juice and zest, along with salt and pepper.
Nut crunch Cut dates and apricots into oblong strips and set aside. Toast walnuts in a dry pan until crispy, break them into smaller pieces. Mix together with the peanuts and dried fruit. Sprinkle over the salad.
Tip: Use red lentils instead of green
