Beetroot, Lentil and Potato Puree
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 tuber / s beetroot
- 2 potato (s)
- 70 g lentils, red
- 100 ml plant drink (oat-soy drink)
- 2 onions)
- 1 teaspoon, leveled sugar
- salt and pepper
- nutmeg
- Vegetable broth
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes and cook in vegetable stock for 8 minutes. Now add the red lentils and cook for another 8 minutes. Dice the beetroot and add to the still hot vegetable stock, leave to stand for 10 minutes.
- Pour off the broth, add the vegetable drink and finely puree the vegetables with a blender. Season with salt, pepper and nutmeg.
- Cut the onions into half rings and fry them brown in a little oil, caramelize with a little sugar and salt and serve on the puree.
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