Honey Roasted Beets & Leek with Lentils & Rice – Lentils.org

Ingredients

• 1 Tbsp (15 mL) canola oil
• 2 cups (500 mL) small beets, diced
• 2 cups (500 mL) leek, chopped
• 2 tsp (10 mL) honey
• 1 garlic clove, minced
• 1½ cups (375 mL) uncooked brown rice, rinsed
• 3 cups (750 mL) chicken or vegetable stock
• 1½ cups (375 mL) cooked or canned red or green lentils, drained and rinsed
• 1 Tbsp (15 mL) fresh dill, chopped (reserve some for garnish)
• 1 Tbsp (15 mL) lemon juice (and zest if you are using a fresh lemon)
• ¼ cup (60 mL) crumbled feta cheese (reserve some for garnish)
• salt and ground black pepper, to taste