Ingredients portion 2
Red lentils 125g
Beetroot 170 g
Red onion 45g
Fresh spinach leaves 25 g
Yoghurt 140 g
Garlic 1 clove
Caraway 1 g
Olive oil 15 ml
Cooking instructions 15 minutes
1 Put the lentils into the boiling unsalted water and simmer for 5 minutes over a medium heat; peel the onion and cut into thin half rings; crush, peel and finely chop the garlic.
2 Squeeze out the orange juice; mix the yoghurt and orange juice together, season with salt; grind the cumin in a mortar or finely chop with a knife and add half to the yoghurt and juice, season and mix.
3 Peel the beetroot, grate on a coarse grater.
4 Heat 1 tablespoon of olive oil in a frying pan and gently warm the onion and garlic over a medium heat for 30 seconds, add the grated beetroot and stew for another 2 minutes.
5 Stir in the remaining cumin and fry for 1 minute.
6 Add the lentils and spinach, stir and leave on the heat for another 30 seconds.
7 Place the lentils on a plate and pour over the yoghurt and orange dressing.