27 February 2012
Beetroot and Beluga lentils
I tend to shop interesting foods and then forget them in the cupboard until the best before date has long gone. Today I found a bag of fresh beetroot that really needed using and started to look for something to go with it and discovered some beluga lentils at the back of the top shelf. (After I'd chucked a few other "best before last year" products in the bin)
Never having used beluga lentils (aren't they pretty!) before, I googled and found a nice recipe at Ahmija blog. Only 20 mins cooking in veg stock, rinse and they're ready! Me, I am not a fan of overnight soaking business etc.
1,5 dl olive oil
2 tbsp honey
0,75 dl white balsamic
2 tbsp lemon juice
2tbsp fresh parsley, chopped
Mix the ingredients and add to the lentils when they're still warm.
Beetroot was washed, peeled and chopped into wedges. In an oven dish, add olive oil, salt and pepper, and a few crushed whole garlic cloves. Cook in 200C for 20 mins, then add crumbled feta cheese, and cook another 25 mins or until the beets are cooked through.
Chop some fresh spinach and top with the lentils and beetroot. Enjoy!