Beetroot and lentils


1 bunch Waitrose Bunched Beetroot
1 tbsp olive oil
200g Waitrose LOVE Life Green Lentils
1 vegetable stock cube
2 tsp dried mixed herbs

To make the raita

90g pack Gevrik Goats Cheese
½ bunch essential Waitrose Salad Onions
150g pot Yeo Valley Organic Natural Yogurt
Black pepper


1. Preheat the oven to 220°C, gas mark 7. Trim and scrub the beetroot (approx 600g) and cut into thin wedges. Place the wedges in a roasting tin, drizzle with the olive oil and roast for 35-40 minutes or until tender.

2. Rinse 200g of the lentils, crumble the vegetable stock cube and put in a saucepan with the mixed herbs and cover with water. Bring to the boil and cook until tender, about 20 minutes.

3. Roughly chop the goats cheese and ½ bunch of salad onions. Blend in a food processor or blender with the yogurt and plenty of black pepper.

4. Drain the lentils, pile onto serving plates and serve topped with the beetroot and raita.

Beetroot and lentils
  • Total time: Ready in 45 Minutes 45 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1497.872kJ
Fat 12.6g
Saturated Fat 4.3g
Carbohydrate 39.7g
Sugars 14.5g
Salt 1.6g

2 of your 5 a day

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5 stars

Average user rating Based on 3 ratings

This recipe was first published in Wed Aug 10 09:29:00 BST 2011.