A delicious wintry stew that’s easy to make
Prep | 5 mins
Cook | 25 mins
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | gluten-free | 30 minute meal
INGREDIENTS
500g cooked beetroot, cut into wedges
2tbsp red wine vinegar
1tbsp, extra virgin olive oil
300g uncooked red lentils
Large handful of flat-leaf parsley, rough-chopped
Salt and freshly ground black pepper
225g plant-based halloumi, cut into cubes
METHOD
Cook the lentils according to packet instructions (around 25 mins). Preheat the oven to 200c. Add the beetroot to a roasting tin, drizzle with oil and cook for 15 mins. Add 1tbsp red wine vinegar, toss to coat, and cook for a further 5 minutes. Char the halloumi in a large pan on high heat with a little olive oil (around 5 mins). Add the lentils to the roasting tin when ready, along with a drizzle of olive oil, the parsley and some seasoning. Toss to coat then portion into serving dishes and top with the halloumi. Serve warm. Absolutely delicious! Enjoy x
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