I can’t do a cooked veg bowl series and not include this recipe. It has a cumin-scented beetroot puree inspired by Ottolenghi’s cookbook which is an absolute winner no matter how you dress it. Having said that, the addition of mustardy lentils, fresh herbs and feta make this particular dish a favorite of mine when I want a vegetarian meal. I add mushrooms for extra taste and caramelized fennel because it is one of those easy to digest foods I affection; but really, you could probably pull it off with any not-too-sweet veg.
Now, if you aren’t in a plant-based mood, you can – and should – still make this beauty of a dish. Just replace the roast veg with a delicate fillet of steamed fish or even some seared scallops, we’ve tried, tested and loved both these options.
Serves 4
Ingredients
- 1 cup Puy lentils or your favorite green lentils
- 10 leaves fresh mint
- 1/3 cup + 6 tbsp olive oil
- 3 medium-sized beets
- 1 clove garlic
- 1-2 tsp cumin powder
- 1/2 cup thick yogurt of your choice
- 2 cups button mushrooms, sliced
- 1 tsp balsamic vinegar
- 1 medium fennel bulb
- 1/2 cup fresh dill, chopped
- 1/2 cup feta
Instructions
- Preheat oven to 350F
- Cook the lentils as per package directions. Drain, let cool.
- Roast the beets in the oven with their skin on a baking tray for around 40 minutes. Let cool to room temperature and take of the peel. They should be cooked through but still be firm in the center. Steam for an extra 10 minutes if the beets over a pot of water. Take off heat and let cool.
- In a small bowl, whisk together 1/3 cup of olive oil with mustard until it emulsifies. Add a pinch or two of salt and the fresh mint and toss it in the cooled lentils. Set aside.
- In a blender, blend the beets, yogurt , garlic, 3 tbsp olive oil, cumin and a good pinch of salt until smooth. If the consistency is too thick you can add an extra tbsp of yogurt.
- Place the mushrooms on a saucepan on medium to high heat and saute them, adding a small pinch of salt. Once they start browning and losing a bit of water, add the balsamic vinegar and saute until it evaporates. Then add a tbsp olive oil and saute for another 45 seconds. Set aside on a plate to cool.
- In the same saucepan on high heat, add the fennel with a pinch of salt and 1/3 cup of water. Once the water is evaporated, lower the heat and add 2 tbsp olive oil. Set aside on a plate to cool.
- To assemble, take a few spoonfuls of beetroot puree and spread at the bottom of a bowl. Then add 1/2 cup cooked lentils, 1/4 of the mushrooms and fennel, some crumbled feta, fresh dill and freshly ground black pepper. Repeat for each plate and serve warm or room temperature.
