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Roasted beet lentils 60 minutes

I wasn't always a fan of beets i started to like it when I realized they were absolutely delicious oven-roasted. Since i've discovered this i've been making recipes with it 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 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 orgasmic recipe just wash the beets cut them into wedges toss them with a bit of oil and herbs and toss them in the oven for 40 minutes it's that simple! If they're organic you can keep the skin on otherwise peeling them is a better idea.

Beets make any dish beautiful it'll also stain your hands and fingers a bit. Not to worry though it'll also stain your hands and fingers a bit. Not to worry though it doesn't stay ;).

Fresh mint is also 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 during our two weeks away last september :<. Growing plants indoors has always been a challenge for me they're healthier outside.

If you have a fresh 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?

If you try this recipe please don't hesitate to tell me what you thought of it! Comment below

Lentils

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 tsp

    2 servings

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 400F
  • Peel 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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