zoom Puy lentils with beetroot and goat’s cheese

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    Puy lentils with beetroot and goat’s cheese

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    Puy lentils with beetroot and goat’s cheese

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    160g puy lentils
    1 tbsp extra virgin olive oil
    2 tsp essential Waitrose balsamic vinegar
    juice of ½ lemon
    1 shallot
    1 essential Waitrose celery stalk
    ½ x 20g pack parsley,roughly chopped
    ½ x 250g bag essential Waitrose spinach, shredded
    4 cooked beetroot
    100g goat’s cheese.

    Method

    1 .For a filling veggie dinner, cook the lentils according to pack instructions. Drain and, while still warm, toss in the olive oil, vinegar and the lemon juice; season.

    2. Finely dice the shallot and celery, then stir into the lentils, together with the parsley and spinach.

    3. Divide the lentils between 4 plates. Slice the beetroot and use to top the lentils, then crumble over the goat’s cheese. Season and serve with crusty bread, if liked.

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