Beet from the oven with lentils on herbal yoghurt and "the turmeric cabbage
Ingredients
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3 tbsp "the turmeric kale"
1 beet
2-3 stems thyme
3 tbsp olive oil
100g mountain lentils or beluga lentils
150g soy yogurt or another alternative of your choice
¼ lemon
handful parsley
handful dill
2 stems mint
salt, pepper
Here's how we do it
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Peel the beet, slice and place on a baking tray. Season with salt and pepper, sprinkle with thyme and drizzle with 2 tbsp olive oil. Bake in the oven for about 40 min until soft.
Put lentils with water in a pot and cook at medium heat for about 20 min. It is important to add a little salt at the end, otherwise the cooking time will increase significantly.
Mix the yogurt with the remaining olive oil. Add lemon juice, parsley, dill and mint to a blender and blend until smooth. Season to taste with salt and pepper.
To serve, first put the yogurt on the plate and spread the lentils and beet on top. Finally, top with "the turmeric cabbage".
