Roasted beetroot and feta lentils

This is the first new recipe I’ve tried in a while and it’s perfect for a dark winter evening. Full of nutrients to make you feel good in the post-Christmas health drive, but easy enough to make quickly with just a few ingredients. Definitely my kind of recipe.

It’s one I brought home from a dinner party at a friend’s house last month. She served it alongside a vegetable curry – but we ate it at home with some oven baked chicken, rice and vegetables. Seeing as my culinary skills lately have amounted to little more than the fallback pasta and pesto or a cheese toastie, I felt pretty good that I’d managed to cook something that was healthy, tasted amazing and wait for it – loved by the kids. Well, the youngest, her brother liked the lentils but picked out the beetroot. Can’t win ’em all!

I haven’t posted a recipe before, mainly because of the aforementioned failure to be inventive in the kitchen, but also because I’ve found food is notoriously hard to photograph well – especially on a dark January evening with no natural light. So I hope I’ve managed to make it look half as good as it tastes. And if you’ve got tips for capturing food on camera, please send them my way.

Roasted beetroot and feta lentils

Puy lentils – you could cook your own but I used a packet of Merchant Gourmet pre-cooked ones. I’ve never used these before but they are really handy.

Cubed feta cheese

About 200ml vegetable stock

Fresh beetroot, peeled and cubed. I used about four.

Spread the lentils in an ovenproof dish and put the cubed beetroot and feta on top. Pour over a small amount of stock, just covering the base of the dish. You can always add more if needed. Cover with foil and bake at about 180C for 45 minutes, or until the beetroot is soft. And that’s it! It really is that easy, and tastes fab.

X Julia

Facebook

Twitter

Google+

Pinterest

email

Tumblr

StumbleUpon