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


1 Soak the lentils for 20 mins. Drain the water.

2 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.

3 Add the cooked beetroot sliced in small pieces and let it cook for 5 minutes, mixing well.

4 Use the blender to obtain a creamy paste.

5 Add the salt, Ras El Hanout spices mix and let it simmer for 5 more minutes.

6 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.


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