Puy lentils with beetroot and dill

Serves: 2
Course: Main Course
Cooking Time: 0 hr 15 mins
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 large tomato, finely diced
  • 2 x tins cooked Puy lentils
  • 3 tbsp chopped parsley
  • 3 tbsp dill, roughly chopped
  • 2 tbsp jalapenos
  • 4 tbsp cubed pickled beetroot
  • 1 ball mozzarella, torn into bite-size pieces

1 Add the olive oil to a heavy-based pan and saute the onion till soft, then add the garlic and stir well.

2 Leave to cook for a few seconds before adding the tomato. Stir and leave to cook on low for two minutes before adding one tin of drained lentils. Only remove half the water from the second tin and tip the remainder into the pan.

3 Bring to a gentle simmer and season well with salt and pepper. Taste for seasoning then stir in the parsley.

4 Divide the lentils between two bowls and top with the dill, yogurt or mozzarella and beets. Drizzle with a little olive oil and serve right away. This is also good served warm.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer