Lentils with barbecue beets, feta, mint and beetroot leaf chimichurri
Creative | Gluten Free | Institutional | Restaurants

Lentils with barbecue beets, feta, mint and beetroot leaf chimichurri

Ingredients:

I’ve always loved the combination of lentils, beetroots and cheese together. They complement each other flavour wise (earthy lentils, sweet beetroot and acidic cheese) but also nutritionally providing, a protein and vitamin rich meal. 

This is a fun way to cook beetroots which intensifies the flavour making them sweet and jammy on the inside. Once they are charred on the outside and soft in the middle, peel off the burnt exterior to reveal the flavoursome core. 

Legumes improve soil fertility, enriching it with beneficial soil bacteria and nitrogen. They require much less water and fertiliser to grow than other proteins and can make you feel full and lose weight, as well as reducing bad cholesterol. So, enjoy this meal knowing you are benefiting both soil and gut health.  

Lentils with barbecue beets, feta, mint and beetroot leaf chimichurri

For the beetroot leaf chimichurri

  • 40 g beetroot leaves or and parsley
  • 2 tsp of dried or fresh oregano
  • 2 cloves of garlic (crushed)
  • Pinch dried chilli flakes
  • 8 tbsp extra virgin olive oil
  • 3 tbsp red wine vinegar

For the salad

  • 1 bunch beetroots with leaves
  • 240 g cooked (green lentils)
  • 100 g feta or goat cheese
  1. To make the root green chimichurri, stack the leaves neatly together, remove any woody stalks then very finely chop the rest from stem to leaf. Mix with the other ingredients and season to taste. The chimichurri will keep in the fridge for a week or two.
  2. To barbecue the beetroots, light the charcoal or wood in advance and wait for the coals to turn white before cooking on them. Place the beetroots on the edge of the fire in the dying coals away from direct heat to cook slowly for about 40-60 minutes or until they begin to soften. Test them by pressing them or by testing their internal temperature with a probe. Once they reach 85C they are cooked.
  3. Once cool enough to handle, peel the charred skin off the beetroots then cut them into random geometric shapes. Finely chop any remaining beetroot leaves and stir through the cooked green lentils with chimichurri, to taste, then transfer into a serving bowl. Top with crumbled feta or goat cheese and the beetroot. Dress with a little more chimichurri and serve.

By @cheftomhunt

Main Course
Creative, Gluten Free, Institutional, Restaurants

Method:

I’ve always loved the combination of lentils, beetroots and cheese together. They complement each other flavour wise (earthy lentils, sweet beetroot and acidic cheese) but also nutritionally providing, a protein and vitamin rich meal. 

This is a fun way to cook beetroots which intensifies the flavour making them sweet and jammy on the inside. Once they are charred on the outside and soft in the middle, peel off the burnt exterior to reveal the flavoursome core. 

Legumes improve soil fertility, enriching it with beneficial soil bacteria and nitrogen. They require much less water and fertiliser to grow than other proteins and can make you feel full and lose weight, as well as reducing bad cholesterol. So, enjoy this meal knowing you are benefiting both soil and gut health.  

Lentils with barbecue beets, feta, mint and beetroot leaf chimichurri

For the beetroot leaf chimichurri

  • 40 g beetroot leaves or and parsley
  • 2 tsp of dried or fresh oregano
  • 2 cloves of garlic (crushed)
  • Pinch dried chilli flakes
  • 8 tbsp extra virgin olive oil
  • 3 tbsp red wine vinegar

For the salad

  • 1 bunch beetroots with leaves
  • 240 g cooked (green lentils)
  • 100 g feta or goat cheese
  1. To make the root green chimichurri, stack the leaves neatly together, remove any woody stalks then very finely chop the rest from stem to leaf. Mix with the other ingredients and season to taste. The chimichurri will keep in the fridge for a week or two.
  2. To barbecue the beetroots, light the charcoal or wood in advance and wait for the coals to turn white before cooking on them. Place the beetroots on the edge of the fire in the dying coals away from direct heat to cook slowly for about 40-60 minutes or until they begin to soften. Test them by pressing them or by testing their internal temperature with a probe. Once they reach 85C they are cooked.
  3. Once cool enough to handle, peel the charred skin off the beetroots then cut them into random geometric shapes. Finely chop any remaining beetroot leaves and stir through the cooked green lentils with chimichurri, to taste, then transfer into a serving bowl. Top with crumbled feta or goat cheese and the beetroot. Dress with a little more chimichurri and serve.

By @cheftomhunt

Main Course
Creative, Gluten Free, Institutional, Restaurants

Back
Share On Facebook
Share Via Email
Share On X
Print

More Recipes

GREEN LENTIL PESTO  

GREEN LENTIL PESTO  

GREEN LENTIL PESTO 100 gr split green lentils1 bunch basil50 gr olive oilground pepper100 gr pine nuts (or other dried fruit,)grated cheese or brewer's yeast (veg.) Cook the lentils according to the time indicated on the package, then drain them well but do not cool...

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing 1 handful of spinach2 tablespoons coral lentils1 carrot½ teaspoon cumin1 dessert spoon olive oil2 tablespoons of natural yogurt1 tablespoon sunflower seedsJuice of half a lemonSaltBlack pepper Preheat the oven to 180C.Slice the...

LENTIL BOLOGNESE  

LENTIL BOLOGNESE  

LENTIL BOLOGNESE 400 gr cooked lentils1 can of unsalted crushed tomato2 carrots1 onionolive oilfresh basilground pepper Start by frying the finely chopped onion, when it is golden brown add the diced or sliced carrots and cook until tender.Then add the crushed tomato...