Friday - - Food -

Prep time 10 mins Cook­ing time 1 h 20 mins Serves 4 4 large beetroot 1 tbsp olive oil, plus ex­tra for driz­zling 1 shal­lot, finely chopped 2 large quince, peeled, cored and diced 140g yel­low lentils 500ml veg­etable stock, plus ex­tra as needed 1 bay leaf 1 small bunch thyme sprigs, leaves stripped from some sprigs Pre­heat the oven to 180°C. Place the beetroot on square sheets of alu­minium foil, large enough to en­ve­lope them. Driz­zle with some olive oil, sea­son with salt and pep­per, and wrap up in the foil. Place on a bak­ing sheet and roast un­til the flesh is ten­der to the tip of a knife, about 1 hour. Mean­while, heat 1 tbsp olive oil in a saucepan set over a medium heat. Add shal­lot, quince and a pinch of salt, sweat­ing for 5 mins. Stir in the lentils, stock, and bay leaf. Bring to the boil and then re­duce to a gen­tle sim­mer for about 20-25 min­utes un­til the lentils and quince are ten­der; add more stock, if needed, if the pan starts to run dry. Dis­card the bay leaf and sea­son the mix­ture with salt and pep­per. Cover and keep warm to one side. Re­move the beetroot from the oven when ready. Let it cool for 10 min­utes be­fore peel­ing. Use a sharp par­ing knife and a tea­spoon to hol­low out their in­sides. Fill with the lentil and quince mix­ture and place on a serv­ing plate. Driz­zle with olive oil and gar­nish with some thyme leaves and sprigs be­fore serv­ing.

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