Lentils with beetroot and honey dressing
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 23 tags
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Recipe characteristics
Salad
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Dried lentils dried, rinsed 300 g
- Beetroot raw, peeled 350 g
- Leek trimmed, white and tender green parts 150 g
- Garlic 2 peeled cloves 6 g
- Raisins seedless 40 g
- Pine nuts shelled 30 g
- Honey for the dressing 20 g
- White wine vinegar for the dressing 20 g
- Extra virgin olive oil for the dressing 35 g
- Water 1200 g lentils; 800 g beetroot, drained 2000 g
- Parsley chopped 4 g
- Salt 2 g lentils; 1 g dressing 3 g
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Method
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Put the lentils, chopped leek and chopped garlic in a saucepan with 1200 g water and 2 g salt. Bring to the boil, reduce the heat and simmer for 30–40 minutes until tender but intact. Stir gently and check they do not dry out; add a little more hot water if needed. Keep the leek and garlic in the dish.
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Meanwhile, cut the beetroot into roughly 2 cm cubes and cook in a separate saucepan with the remaining 800 g water for 25–35 minutes, until a knife slides in easily. Drain and set aside. Drain excess liquid from the lentils too, keeping the vegetables.
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Toast the pine nuts in a dry frying pan for 2–3 minutes, moving them so they do not burn. Stir the raisins into the warm lentils and leave for 5 minutes to soften slightly.
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Whisk the honey with the vinegar, oil and remaining gram of salt. Combine the lentils, beetroot and dressing. Divide between four plates and finish with the pine nuts and chopped parsley.
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