Lentil Salad with Egg, Beets, Cabbage and Yogurt Dressing

For this recipe you need cooked beets and lentils.

Boil the egg in a small pot with water for 8-10 minutes. Remover, peel and cut.

Separately, cut the broccoli into small florets, wash and cook in a pot with boiling water.

Let boil for 3-4 minutes until soft. Remove, drain and set aside.

Meanwhile, cut the cabbage, tomato and beet for the salad.

For the yogurt dressing, mix the plain yogurt with mustard, lemon juice, salt and pepper to taste.

Place the lentils, egg, beet, tomato, broccoli and cabbage on a plate.

Pour the yogurt dressing and mix well.