Preparation time is 10minutes
Cook time is 13minutes
Total time is 23minutes
Serve is for 4 people
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
Yoghurt Dressing
- 1 1/4 cup Greek yoghurt
- 2tablespoons lemon, juiced
- 1/2teaspoons ground cumin
- 15grams mint leaves, chopped
- 4tablespoons olive oil
- 2 red onions, thinly sliced
- 2 cloves garlic, chopped
- 2teaspoons cumin seeds
- 500grams cooked Puy lentils
- 125grams beetroot leaves
- 1 large raw beetroot, peeled and coarsely grated
- 1 Granny Smith apple, peeled and coarsely grated
- 1/2 lemon, juiced (to serve)
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 4
Heat the oil in a frying pan and fry the red onions over a medium heat for about 8 minutes until soft and golden. Add the garlic and cumin seeds and cook for a further 5 minutes.
Step 2 of 4
Mix the onion mixture into the lentils, season well and leave to cool.
Step 3 of 4
Make the dressing by mixing together the ingredients in a small bowl.
Step 4 of 4
Serve the cooled lentils on a bed of leaves, with the grated beetroot and apple (if used), a couple of spoonfuls of minty yoghurt and a generous squeeze of lemon juice.
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