Roasted Beet & Orange Lentils
Clock Image
Prep: 15 mins
Cook: 40 mins
Bejewelled with crimson beetroot, a zing from citrussy orange and sprinkled with fennel seeds, this experilentil dish does wonders for your taste buds.
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624 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 400g bag of chioggia beetroot
  • 2 carrots
  • 2 tsp fennel seeds
  • 2 garlic cloves
  • 1 red onion
  • 1 orange
  • 2 large handfuls of baby leaf spinach
  • A handful of mint, leaves only
  • 2 tsp Dijon mustard
  • 2 x 400g tins of green lentils
From your kitchen
  • 1 tbsp + 2 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Baking dish
  • Foil
  • Deep frying pan or wok
  • Bowl
  • Sieve
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Scrub and trim your beetroot. Cut into bite sized chunks. Trim the carrots and chop into similar sized chunks.

  • 2.

    Tumble the beetroot and carrots into a baking dish. Add 1 tbsp oil and 2 tsp of the fennel seeds. Season and stir to coat the veg in the oil and spices.

  • 3.

    Wrap the garlic cloves in a square of foil and tuck into the dish. Slide the dish into the oven and cook for 30 mins or till the beets are tender when pierced with a sharp knife.

  • 4.

    While the veg roast, peel and finely chop the onion. Zest and juice the orange. Finely chop the spinach. Roughly chop most of the mint leaves.

  • 5.

    Just before the roast veg are cooked, heat 2 tsp oil in a deep frying pan or wok over a low heat. Add the onion and season. Fry gently for 5 mins till softened. Take the roast veg out of the oven.

  • 6.

    Squeeze the roasted garlic cloves from their skins (use a fork to press down on them as they’ll be hot). Put in a bowl and whisk with the orange zest and juice and 2 tsp of the mustard. Drain and rinse the lentils.

  • 7.

    Tip the lentils into the onion pan. Stir for 2-3 mins to warm through. Add the spinach, roasted veg and orangey dressing. Toss together with the chopped mint. Serve on warm plates topped with the remaining mint leaves.

  • Tip

    Spice is nice
    Tip any leftover fennel seeds into your cafetiere the next time you are making coffee to give your cuppa a sweet aniseed flavour.

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