Lentils with Beets, Spinach, and Yogurt Dressing
⏳ Time
15 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Lentils with Beets, Spinach, and Yogurt Dressing
Ingredients
- Lentils - 4.4 oz
- Beetroot - 6 oz
- Spanish onions - 1.6 oz
- Fresh basil leaves - 0.9 oz
- Yogurt powder - 4.9 oz
- Garlic - 1 clove
- Oranges - 2.8 oz
- Black Cumin (Cumin) - 0 oz
- Olive Oil - 0 fl oz
Step by Step guide
Step 1
Place the lentils in boiling unsalted water and cook for 5 minutes over medium heat; peel the onion and slice it into thin half-rings; crush the garlic, peel it, and chop finely.
Step 2
Squeeze the juice from the orange; combine the yogurt with the orange juice, add salt; grind the cumin in a mortar or chop finely with a knife and add half to the yogurt with the juice, pepper to taste, and mix.
Step 3
Peel the beetroot and grate it on a coarse grater.
Step 4
Heat 1 tablespoon of olive oil in a pan and lightly sauté the onion and garlic over medium heat for 30 seconds, add the grated beetroot and simmer for another 2 minutes.
Step 5
Add the remaining cumin, stir, and sauté for 1 minute.
Step 6
Add the lentils and spinach, mix, and leave on the heat for another 30 seconds.
Step 7
Serve the lentils on a plate and drizzle with the yogurt and orange dressing.
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