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Beetroot and lentils
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1 bunch Waitrose Bunched Beetroot
1 tbsp olive oil
200g Waitrose LOVE Life Green Lentils
1 vegetable stock cube
2 tsp dried mixed herbs
90g pack Gevrik Goats Cheese
½ bunch essential Waitrose Salad Onions
150g pot Yeo Valley Organic Natural Yogurt
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.
Typical values per serving:
2 of your 5 a day
This recipe was first published in August 2011.
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