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