Lentils with beetroot, arugula and feta / Linzen met rode biet, rucola en feta

I love the combinations of tastes in this dish. The roasted beetroot goes along perfectly with arugula, green onion and red lentils, and on top of that I used a somewhat salty type of feta. For the lovers, it also goes perfectly with fresh pieces of apple. I used red lentils from Turkey for this dish.

Type: dinner

Season: summer, autumn, winter, spring

Ingredients for 2 portions

  • 3 medium-sized beetroots (450gr)
  • 220gr red lentils
  • green onion
  • 150gr feta
  • arugula
  • clove of garlic
  • pepper, salt, thyme, marjoram, basil, rosemary
  • a bit of olive oil

Ingrediënten voor 2 porties (Dutch)

  • 3 middelgrote rode bieten (450gr)
  • 220gr rode linzen
  • lente-ui
  • 150gr feta
  • rucola
  • teentje knoflook
  • peper, zout, tijm, marjolein, basilicum, rozemarijn
  • een beetje olijfolie

DSC01828b

Recipe

  1. Cook the beetroots in boiling water for about one hour. They are ready when a fork cuts easily through them.
  2. Remove the peel of the beetroots and squeeze out the liquid as much as possible. Cut the beetroot in small pieces, add it to an oven dish with some pepper, salt, olive oil and rosemary. Roast in an oven on 180 degrees for 45 minutes.
  3. Cut the green onion and garlic in small pieces.
  4. Cook the lentils in boiling water.
  5. Add some olive oil to a pan and add the garlic and green onion. After a few minutes, add the pieces of beetroot and the lentils.
  6. Add the arugula and spices.
  7. Serve with pieces of feta (and optionally pieces of apple).
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s