Roasted beet lentils

60 minutes - 2 servings 1l2rv1of

I wasn't always a fan of beets, that is, until i started to oven-roast them. Since then, i've been making recipes with beets almost every week. Including this simple, and amazingly delicious beet sauce!

Yes, you could say i'm beet crazy. Trust me, if you're not a fan of this root vegetable, this sauce will make you change your mind.

I've had this sauce many times with pasta, or just as a simple vinaigrette for lazy weekday green bowls.

To prepare this recipe, wash the beets and cut them into wedges. Toss them with a bit of oil and herbs bake them in the oven for 40 minutes. It's that simple! If they're organic, you can keep the skins on, otherwise peeling them is better.

Beets make any dish beautiful, but it can do a number on your hands and fingers. Not to worry though it doesn't stay ;). You'll just look like you killed something.

Fresh mint is key in this recipe! Don't omit it! I wish i had a mint plant growing in my appartment, i had one last summer but it died. My plants always die, growing plants indoors has always been a challenge for me.

If you have a fresh healthy plant LUCKY YOU! Otherwise, store-bought herbs will do. Know that if you do buy a bouquet of mint, you can keep them fresh longer if you do these simple steps - Tear off any wilted leaves wash the mint gently put the stalks in a glass with a bit of water put a plastic bag over it and stick it in the fridge.

Simple right?

Ingredients

Lentils


Beluga lentils1/2 cupVegetable bouillon1 1/3 cupBeluga lentils1/2 cupVegetable bouillon1 1/3 cup

Sauce


Red beets3Olive oil2 tspThyme1 tspGarlic3 clovesBalsamic vinegar1 tbspLemon juice1 tbspNutritional yeast1/4 cupVegetable bouillon1/2 cupSoy milk1/4 cupFresh mint1/4 cupSea salt1/4 tspBlack pepper1/4 tspRed beets3Olive oil2 tspThyme1 tspGarlic3 clovesBalsamic vinegar1 tbspLemon juice1 tbspNutritional yeast1/4 cupVegetable bouillon1/2 cupSoy milk1/4 cupFresh mint1/4 cupSea salt1/4 tspBlack pepper1/4 tsp

Instructions

Lentils

Wash 1/2 cup of beluga lentils. Put 1 1/3 cup of vegetable bouillon in a pot and add the lentils, bring to a boil.Reduce heat to medium and simmer for 25 minutes. Don't let them cook for too long, otherwise they'll get too mushy. If the lentils seem cooked but havent absorbed all of the water, just strain it out.

Sauce

Preheat oven to 400FPeel and cut 3 medium sizes beets into pieces. Toss with 1 tsp of olive oil, 1 tsp of thyme, a pinch of sea salt and black pepper. Put beets on baking sheet and roast for 30 minutes.Cook 3 minced garlic cloves in a pan with a bit of olive oil, transfer to food processor along with 1/4 cup of vegetable bouillon, 1 tbsp of balsamic vinegar, 1 tbsp lemon juice and a 1/4 cup nutritional yeast. Once beets are ready, add them in and then puree until smooth.Transfer the sauce to a pan with the rest of the vegetable bouillon, bring to medium heat and cook for 10 minutes. Stir in 1/4 cup of soy milk, cook for an additional 5 minutes and then serve over the lentils with minced fresh mint.

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