lentils with roasted beet sauce

2 servings — 60 minutes

This recipe is especially good and filling with lentils, but it's also possible to serve it on other grains or even pasta. I used beluga lentils, because they hold their shape better than brown lentils.

Beets make any dish beautiful, but it can stain your skin. Not to worry though - it doesn't stay, you'll just look like you've just killed something.

Fresh peppermint is key in this recipe, don't omit it. If you have a fresh supply at home, that is perfect, otherwise store-bought stalks are fine. You can keep store-bought stalks longer if you do these simple steps: first, tear off any wilted leaves, wash the mint gently, and then put the stalks in a glass with a bit of water and a bag over the top. Then, store it in the refrigerator.


beluga lentils 115 g
vegetable bouillon 375 ml


red beets 3
olive oil 15 ml
thyme 5 g
sea salt 1.25 g
black pepper 1.25 g
garlic 3 cloves
vegetable bouillon 120 ml
balsamic vinegar 15 ml
lemon juice 15 ml
nutritional yeast 15 g
soy milk 60 ml
peppermint 5 g