Balsamic Roasted Vegetable Puree & Beluga Lentils
A puree made out of perfectly roasted and caramelized vegetables (beet root, carrots and sweet potatoes). The balsamic vinegar gives it a delicious taste. Served with black (Beluga) lentils.
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Servings: 4
Ingredients
- 350 g sweet potatoes
- 350 g carrots
- 325 g pre-cooked red beets vacuum-packed
- ½ red onion
- 4 tbsp. olive oil
- 2 ½ tbsp. balsamic vinegar
- 1 tbsp. cane sugar or maple syrup
- 1 pinch of salt and pepper
- 320 g Beluga lentils or 1 can brown lentils
- 200-250 ml water
Instructions
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- Wash, then peel the carrots and the sweet potatoes. Cut them in half, then in 2 cm pieces. Cut the pre-cooked beets in 2 cm pieces as well.
- Dispose the vegetables on the baking sheet. Drizzle with olive oil and balsamic vinegar. Sprinkle with cane sugar or drizzle with maple syrup. Season with salt and pepper.
- Bake the vegetables for 45 minutes at 180°C. Make sure they are completely cooked when taking them out of the oven. If not, bake them for 5 more minutes.
- In the mean time, cook the Beluga lentils according to the instructions on the packaging.
- Save ⅓ of the vegetables. Puree the other ⅔ with the 200-250 ml water in food processor or with a hand blender.
- Serve the puree with the lentils and top with some of the baked vegetables.
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