Stuffed beetroot with lentils and quince


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Ingredients for the recipe (for 4 persons or 8 pieces)

  • 8 smaller beetroots
  • 2 quinces (each about 300 g)
  • 1 orange (juice)
  • 1 tbsp honey
  • 1 small piece of cinnamon stick
  • 100 g yellow lenses
  • 250 g vegetable stock
  • 3 to 4 tbsp breadcrumbs
  • 1 tbsp freshly chopped thyme
  • 2 eggs
  • Salt, pepper from the mill
  • 2 to 3 tablespoons olive oil

Preparation (preparation / preparation time approx. 2 hours

1. Wash beets and steam for about 40 minutes.
2. Meanwhile rub off quince, peel, cut out the core house and dice the pulp small.
3. Bring to a boil with orange juice, honey and cinnamon. Cover in a mild heat and simmer for about 20 minutes.
4. Sauté the lentils in hot vegetable stock for 10 to 12 minutes.
5. Put the quince (with 1 to 2 tablespoons of the Garsud) and the drained lentils in a bowl, allow to cool slightly. Crumbs, thyme and eggs. Season with salt and pepper.
6. Preheat the oven to 200° C bottom and top heat.
7. Let red beets evaporate briefly, peel and cut off a lid. Hollow out to a narrow edge. Place on a baking tray covered with baking paper. Season with salt and pepper and drizzle with a little oil. Fill with the quince jelly, drizzle with the remaining oil and bake in the oven for about 20 minutes.
Tip: From the beetroot remnants you can make a delicious spread.

Video Board: How to make Lentil Salad with Feta - Perfect Salad Ideas - Heghineh Cooking Show.

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