Do I need to peel the red beet for this recipe?

No, the recipe specifically states that you don't need to peel the red beet; just clean it thoroughly before slicing.

What's the best way to slice the red beet thinly?

The recipe suggests using a mandolin slicer to achieve thin, even slices of the red beet, which helps them cook more uniformly.

How should I add the red curry paste to the vegetables?

Add the red curry paste one spoonful at a time, tasting as you go, to ensure the flavor is to your preference before stirring it all through.

Can I serve the lentils mixed with the vegetables?

While the recipe suggests serving the lentils separately, you can certainly add them directly to the vegetables if you prefer a quicker preparation.

How should I store leftovers of the Red Vegetables with Lentils?

Store any leftover red vegetables and lentils separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

6 years ago

Red Vegetables with Lentils
[Vegan]

PN By: Pascale Naessens

Author Bio

Belgian culinary and lifestyle personality Pascale Naessens is known for her easy and healthy recipes,... Read More

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Vibrant vegan red vegetables with tender, mandolin-sliced beets and diced tomatoes in red curry paste, served beside warm lentils.

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Red Vegetables with Lentils [Vegan]

Dairy Free

Vegan

This meal is red richness, bursting with color and flavor.

Ingredients You Need for Red Vegetables with Lentils [Vegan]

7 oz (200 g) cooked lentils (see tip)
4 tomatoes
1 raw red beet (7 oz/200 g)
2 tablespoons red curry paste

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How to Prepare Red Vegetables with Lentils [Vegan]

Clean the red beet. You don’t need to peel it. Slice the beet into thin slices. The easiest way to do this is to use a mandolin slicer. Cook the slices in plenty of olive oil, turning them over regularly.
Dice the tomatoes and remove the hard, white core. Cook them together with the red beet.
Season with salt and pepper. Once the vegetables are tender, add the curry paste.
Add a spoonful of the paste at a time and taste as you go. Stir carefully until everything is warmed through. Meanwhile, warm the lentils in a splash of olive oil and season with salt and pepper. It goes even quicker when you just add the lentils to the vegetables, but I like to serve the lentils separately. Spoon the vegetables and lentils next to each other on a plate.

Notes

TIP: LENTILS AND BEANS, THE QUICK WAY In the health food store, you can buy packages with pre-cooked pulse mixes or bean, lentil, quinoa or chickpea blends... These are very useful to have in the kitchen. Simply cook some fresh vegetables, add the pulse mix at the end and you have a delicious vegetarian dish in no time. TIP: COOKING LENTILS YOURSELF If you are cooking dried lentils, you will need approximately 3 ½ oz (100 g) lentils. They double in volume during the cooking process. I usually use green lentils, which are ready in 25 minutes.