Braised bor­lotti beans, lentils and beet­root

donna hay - Fresh + Light - - Fresh On Trend -

1 ta­ble­spoon ex­tra vir­gin olive oil

1 onion, chopped

4 cloves gar­lic, crushed

1 litre veg­etable stock

4 bay leaves

6 sprigs thyme

3 bunches baby beet­root (750g), trimmed and halved 700g fresh bor­lotti beans, pod­ded (320g beans)

1 cup (230g) black lentils+ sea salt and cracked black pep­per

2 ta­ble­spoon bal­samic glaze

200g haloumi, sliced toasted dark rye bread, to serve

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