Join me for a nutritious lunch in 15 minutes! This dish is packed with fiber, plant protein, and all the essentials to keep you energized throughout the afternoon. While I know not everyone is a fan of beetroots, trust me on this one. Picture yourself scooping up harissa yogurt on a hot, toasted pita bread with sweet beets and zesty lentils. It’s a game-changer!
Ingredients:
- 1 tablespoon olive oil
- 1⁄2 teaspoon cumin seeds
- 2 garlic cloves, finely sliced
- 2 large, pre-cooked beetroots, thinly wedged
- 1 × 400g tin of green lentils, drained and rinsed
- 1⁄2 bunch of coriander, finely chopped
- 1⁄2 bunch of dill, finely chopped
- Zest and juice of 1 lemon
- 100g coconut yogurt
- 1 tablespoon harissa
- Toasted pita bread, for serving
Instructions:
- Heat olive oil in a frying pan over medium heat. Add cumin seeds, garlic, and cooked beetroot. Fry for 3–4 minutes until beetroot is tender and slightly crisp. Transfer to a bowl.
- Return frying pan to medium heat. Add lentils, herbs, lemon zest, and juice. Season to taste and cook until warmed through.
- To serve, spoon coconut yogurt onto serving plates and swirl in harissa. Top with lentil mixture, cooked beetroot, and drizzle with garlicky cumin oil. Garnish with reserved herbs and lemon zest. Serve with toasted pita bread on the side for mopping up the harissa yogurt.
