Beets and Lentils with Ginger and Herbs

Nourish your body with this complete meal. Lentils provide a fabulous source of protein and the beet adds that splash of color to brighten your day.

It’s so delicious that you should double the ingredients to have a ready to go lunch. Loaded with nutrients your body will love it.

Servings

1

Prep time

15 Min

Cook time

45 Min

Inactive time

5 Min

Total time

1 Hr 4 Min

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Beets and lentils with ginger and herbs

Nourish your body with this complete dinner. Lentils provide a fabulous source of protein and the beet adds that splash of color to brighten your day.

Ingredients

• 125 g (4½ oz) trimmed golden or red beetroot
• 125 ml (½ cup) water
• ¼ tsp coarse salt, plus ½ tsp for the lentils
• ½ tsp plus 1 tsp extra virgin olive oil
• 80 g (⅓ cup) dried lentils, such as French green or black beluga
• 1 thin slice of fresh ginger, plus 1 tsp finely grated
• 1/4 medium red onion, finely diced
• 5 ml (1 tsp) apple cider vinegar
• 2 ml (½ tsp) honey
• 5 g (2 tsp) whole coriander seeds, toasted and ground, or 1 tsp ground coriander
• Freshly ground pepper
• 5 g (2 tbsp) coarsely chopped fresh mint, plus leaves to garnish
• 5 g (2 tbsp) coarsely chopped fresh coriander (cilantro), plus leaves to garnish

Instructions

1. Preheat oven to 190°C (375°F). Place beets, water, and 1/4 teaspoon salt in a baking dish. Cover with parchment, then foil, and bake until beets are tender when pierced with the tip of a small knife, 45 minutes. Let stand until cool enough to handle.
2. In the meantime, combine lentils and sliced ginger in a medium saucepan, and cover with water by 5 cm (2 inches). Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until lentils are tender, about 20 minutes. Drain and transfer to a large bowl, and stir in 1/2 teaspoon salt.
3. Peel and quarter beets, and place in a small bowl. Toss with 1 teaspoon oil.
4. Combine remaining teaspoon salt and the grated ginger, onion, vinegar, and honey, and let stand for 15 minutes.
5. Whisk in remaining tablespoon oil and the coriander. Pour over lentils, and toss to coat. Season with pepper. Stir in chopped mint and cilantro.
6. Arrange beet wedges on top of lentils. Garnish with herbs, and serve immediately.

Additional Toppings

Arugula, microgreens, feta cheese, and/or olives.

No lentils

Use marinated tofu, white beans, chickpeas, chicken breast or turkey instead.

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