Honey Roasted Beets & Leek with Lentils & Rice

Name: Honey Roasted Beets & Leek with Lentils & Rice
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; ground black pepper

www.lentils.org

Beets are one of our favourite fall vegetables - and they just so happen to be lentils' best friend! This flavourful side dish also features leek, honey, brown rice, feta, and dill for a combination...

Keywords

roasting
split (red
yellow)
whole green
diabetic-friendly
gluten-free
heart-smart
home cook
english
beet
fall

View full recipe on www.lentils.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.

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