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    Beetroot and lentils

    • Total time: Ready in 45 Minutes 45 minutes

    Serves: 4


    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.

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