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Puy lentils with beetroot and goat’s cheese
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160g puy lentils
1 tbsp extra virgin olive oil
2 tsp essential Waitrose balsamic vinegar
juice of ½ lemon
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.
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.
Typical values per serving:
This recipe was first published in August 2011.