Green lentils with Beetroot, Walnuts & Goats Cheese

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Contributed by: Honest to Goodness Community

Serves: 2

Time: 35 minutes

This delicious lunch will keep you satisfied until dinner – a delicious mix of satiating good carbs and fats
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This delicious lunch will keep you satisfied until dinner – a delicious mix of satiating good carbs and fats
More Information >>

PRODUCT INFORMATION

Ingredients

60g fresh goats cheese
1/2 cup walnuts
8 pre-cooked fresh baby beets
2 cups water
½ red onion, finely sliced
2 tbsp extra virgin olive oil
1 cup french style green lentils
1 cup baby spinach leaves

method

  1. Thoroughly wash lentils and add to a small saucepan with water.
  2. Bring to a fast simmer over a medium-high heat, then reduce to a gentle bubble.
  3. Cook uncovered, for 20-30 minutes until tender. Add additional water as needed to ensure lentils are just covered.
  4. Strain lentils, stir through spinach and divide between two bowls.
  5. Top with onion and fresh baby beets and crumble over walnuts and goats cheese.
  6. Drizzle with olive oil and serve warm with salt and pepper to taste.
Gluten Free
Gluten Free
Egg Free
Egg Free
Low Fat
Low Fat
Vegetarian
Vegetarian
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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