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
- Wash 115g (1/2 cup) of dry beluga lentils. Put 375 ml (~1 1/2 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 or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain it out.
- 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 10 g
- soy milk 60 ml
- peppermint 5 g
- Preheat oven to 200 °C (400 °F).
- Peel and cut 3 medium-sized red beets into cubes. Toss with 5 ml (1 tsp) of olive oil, 2.5 g (1/2 tsp) of thyme, 1.25 g (1/4 tsp) of salt and some black pepper.
- Put chopped red beets on a baking sheet and roast for 30 minutes.
- Cook 3 minced cloves of garlic in a pan with a bit of olive oil, for a 2 minutes at high heat. Transfer to a food processor along with 120 ml (1/2 cup) of vegetable bouillon, 15 ml of balsamic vinegar, 15 ml lemon juice and a 10 g (~1/4 cup) of nutritional yeast.
- Once the red beets are ready, add them in with the rest and then purée everything until smooth.
- Transfer the sauce to a pan, bring to medium heat and cook for 10 minutes. Stir in 60 ml (1/4 cup) of soy milk. Cook for an additional 5 minutes and then serve over the lentils with 5 g of chopped peppermint.