TRAVELLING VEGAN RECIPE: Beetroot with Lentils & Polenta

Name: TRAVELLING VEGAN RECIPE: Beetroot with Lentils & Polenta
Ingredients: 200g polenta; 200ml coconut milk; 800ml water; Nutritional yeast; 2 cups dried Beluga lentils (you can sub with brown lentils or others that you prefer); 4 cups vegetable stock; 2 tbsp tomato puree; 2 cloves garlic (pressed/chopped); 1 large onion (diced); 1 tbsp olive oil; 2 heaped tbsp of spice blend (cumin, black pepper, oregano, nutmeg, cinnamon and cayenne pepper); Splash of plain, unsweetened non-dairy milk (oat, almond, soya etc); 3 medium-large pre-cooked potatoes (cut into small pieces); 3 large red pre-cooked beetroots (cut into small pieces); ½ lemon; 2 tbsp olive oil; 1 tbsp water; Fresh basil and salt to taste

www.birchandwilde.co.uk

This savoury lentil dish with a vibrant beetroot puree served on creamy polenta is a lovely way to elevate a standard ‘beans and rice’. View full recipe here.

Keywords

THE TRAVELLING VEGAN: Beautiful Beetroot with Lentils & Polenta
Recipes
Birch & Wilde
www.birchandwilde.co.uk

View full recipe on www.birchandwilde.co.uk

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.birchandwilde.co.uk.

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Ingredients

200g polenta
200ml coconut milk
800ml water
Nutritional yeast
2 cups dried Beluga lentils (you can sub with brown lentils or others that you prefer)
4 cups vegetable stock
2 tbsp tomato puree
2 cloves garlic (pressed/chopped)
1 large onion (diced)
1 tbsp olive oil
2 heaped tbsp of spice blend (cumin, black pepper, oregano, nutmeg, cinnamon and cayenne pepper)
Splash of plain, unsweetened non-dairy milk (oat, almond, soya etc)
3 medium-large pre-cooked potatoes (cut into small pieces)
3 large red pre-cooked beetroots (cut into small pieces)
½ lemon
2 tbsp olive oil
1 tbsp water
Fresh basil and salt to taste