Lentil roast on beetroot vegetables and yoghurt dip

Name: Lentil roast on beetroot vegetables and yoghurt dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Mountain Lenses; 1 Onion; 100 g Carrots; 100 g Mushrooms; 1 egg (size M); 4 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sweet peppers; 2 TABLESPOONS Olive oil; 600 g beetroot tubers; 1 untreated lemon; 2 TABLESPOONS Butter or margarine; 200 ml Vegetable broth (instant); 4 Stem(s) Mint; 200 g Greek cream yoghurt

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Mountain Lenses
1 Onion
100 g Carrots
100 g Mushrooms
1 egg (size M)
4 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sweet peppers
2 TABLESPOONS Olive oil
600 g beetroot tubers
1 untreated lemon
2 TABLESPOONS Butter or margarine
200 ml Vegetable broth (instant)
4 Stem(s) Mint
200 g Greek cream yoghurt

Directions

1
Soak the lenses overnight. Drain the lentils. Peel onion. Peel and wash the carrots. Clean and wash the mushrooms. Chop vegetables and mushrooms roughly.
2
Chop lentils, egg, vegetables and mushrooms with a blender. Stir in breadcrumbs and season with salt, pepper and paprika. Form the fried meat mixture into 8 meatballs. Heat the oil in a pan and fry the fried meatballs in portions for about 10 minutes while turning. Meanwhile peel the beetroot and cut into strips. Wash the lemon hot, grate dry and peel the skin thinly with a zest ripper. Squeeze the juice. Heat the fat and sauté the beetroot for about 3 minutes. Pour in broth, bring to the boil and stew for about 5 minutes. Season to taste with salt, pepper and 2 tablespoons lemon juice. Add the lemon zests.
3
Wash the lemon hot, grate dry and peel the skin thinly with a zest ripper. Squeeze the juice. Heat the fat and sauté the beetroot for about 3 minutes. Pour in broth, bring to the boil and stew for about 5 minutes. Season to taste with salt, pepper and 2 tablespoons lemon juice. Add the lemon zests. Wash the mint, shake dry and, except for something to garnish, pluck leaves from the stalks. Cut the leaves into strips. Season yoghurt with salt, pepper and mint. Arrange vegetables, roasts and dip on plates. Garnish with mint
4
Wash the mint, shake dry and, except for something to garnish, pluck leaves from the stalks. Cut the leaves into strips. Season yoghurt with salt, pepper and mint. Arrange vegetables, roasts and dip on plates. Garnish with mint
5
12 hours waiting time