Ingredients
- 250g beetroot, peeled and cut into small chunks
- Glug of olive oil or rapeseed oil
- 1 medium onion, cut in half and sliced
- 1 pouch Merchant Gourmet Puy Lentils
- 300ml vegetable stock
- Few sprigs of thyme, plus extra to serve
- ½ lemon, squeezed
Instructions
- Heat the oven to 200 degrees Celsius.
- Scrub the beets thoroughly, then wrap them loosely in aluminium foil. Place them on a baking tray and roast for roast for 50 to 60 minutes. If you are using vacuum-packed beetroot which has already been peeled and cooked, simply place them straight onto a baking tray and roast for 25 to 30 minutes.
- Once roasted, leave the beetroot to cool until you can handle them. Then hold one of the beetroots in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn’t, it needs to cook for a little longer.
- While waiting for the beetroot to cool slightly, place the chopped onion into a frying pan with a little olive oil and fry gently until soft.
- Then add the thyme sprigs and vegetable stock and gently heat for a couple of minutes.
- Finally, add the lentils and copped beetroot combining everything well.
- Remove from the heat and finish with some more thyme leaves and lemon juice to serve.
