Skip to content

Lentils with beetroot, spinach and yoghurt dressing

Lentils with beetroot, spinach and yoghurt dressing, Prescriptions, Any category, Main dishes, Salads without mayonnaise

Ingredients portion 2

Red lentils 125g

Beetroot 170 g

Red onion 45g

Fresh spinach leaves 25 g

Yoghurt 140 g

Garlic 1 clove

Oranges 80g

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.

Chicken salad with banana

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.

Leave a Reply

Your email address will not be published. Required fields are marked *


Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .