BEETROOT AND LENTIL STEW (OR A VERY CREAMY SOUP)
Makes: 4 bowls
Nutrition: per portion 238 Kcal; Fat: 15.18 gr; saturated fats: 1.94 gr; monounsaturated fats: 5.15 gr; carbohydrates: 15.53 gr; Sugars: 5.3 gr; Protein: 7.21 gr; salt: 0.45 gr
Preparation and Cooking Time: 60 mins
- 500 gr cooked beetroots (375 gr if using raw beetroot)
- 200 gr lentils (raw)
- 2 tsp olive oil
- 2 garlic cloves
- 200 ml oat culinary cream
- Coriander or parsley, handful
- Pinch of salt
- Mix of Ras El Hanout spices
- Juice of ½ orange
Soak the lentils for 20 mins. Drain the water.
In a cooking pot (preferably nonstick surface) add the garlic and olive oil, leave it for 1 min and add the lentils. Leave it for another 2 minutes and add the culinary cream. 10 minutes cooking and mixing frequently.
Add the cooked beetroot sliced in small pieces and let it cook for 5 minutes, mixing well.
Use the blender to obtain a creamy paste.
Add the salt, Ras El Hanout spices mix and let it simmer for 5 more minutes.
Top with culinary cream or natural thick yogurt (or don´t, it´s lovely anyway) and chopped parsley or coriander.
TIP | On the side eat it with 4 – 5 wholegrain rice or rye toasts.