Beetroot and Lentils

We got some beetroots in our vegetable box this week, often one of the ones to go soft due to a lack of creativity.

After a sunny day in London, a nice bowl of roast beets with those earthy flavours seemed perfect to ease into the cooler evening. The beetroots were roasted at a medium oven temperature for around 45 minutes, alongside some oil, salt and thyme. Once cooked I eased the skin off with fingers, and chopped roughly.

I checked out a Hugh Fearnely-Whittingstall recipe for Puy lentils, and adapted it in a similar way to that suggested — adding the beetroots as well as a block of feta and not-even-a-handful of leftover chard. After the lentils were cooked in vegetable stock I added olive oil, lemon juice and rosemary, reheating everything in a frying pan at the end. It’s such a simple dinner to make and has a perfect mixture of lightness and comfort for these cool summer evenings.