Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Lentils With Roasted Beet Sauce

Servings: 2

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• beluga lentils (115 g)
• vegetable bouillon (375 ml)
• red beets (3)
• olive oil (15 ml)
• thyme (5 g)
• sea salt (1.25 g)
• black pepper (1.25 g)
• garlic (3 cloves)
• vegetable bouillon (120 ml)
• balsamic vinegar (15 ml)
• lemon juice (15 ml)
• nutritional yeast (15 g)
• soy milk (60 ml)
• peppermint (5 g)

Directions

• Wash 115g (1/2 cup) of dry beluga lentils. Put 375 ml (~1 1/2 cup) of vegetable bouillon in a pot and add the lentils, bring to a boil.
• Reduce heat to medium and simmer for 25 minutes. Don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain it out.
• Preheat oven to 200 °C (400 °F).
• Peel and cut 3 medium-sized red beets into cubes. Toss with 5 ml (1 tsp) of olive oil, 2.5 g (1/2 tsp) of thyme, 1.25 g (1/4 tsp) of salt and some black pepper.
• Put chopped red beets on a baking sheet and roast for 30 minutes.
• Cook 3 minced cloves of garlic in a pan with a bit of olive oil, for a 2 minutes at high heat. Transfer to a food processor along with 120 ml (1/2 cup) of vegetable bouillon, 15 ml (1 tbsp) of balsamic vinegar, 15 ml (1 tbsp) lemon juice and a 15 g (~1/4 cup) of nutritional yeast.
• Once the red beets are ready, add them in with the rest and then purée everything until smooth.
• Transfer the sauce to a pan, bring to medium heat and cook for 10 minutes. Stir in 60 ml (1/4 cup) of soy milk. Cook for an additional 5 minutes and then serve over the lentils with 5 g of chopped peppermint.

Nutrition Data (Per Serving)