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🍽️ Stuffed Red Beets with Lentils and Apple Sauce

490 kcal · 30 min · 4 servings

Ingredients

• 80 g green lentils
• 12 small beetroot
• 0.5 stick cinnamon
• 0.5 tsp fennel seeds
• 0.5 stick licorice root
• salt
• 80 g yellow lentils
• 1 tart apple (e.g. Granny Smith)
• 1 shallot
• 1 tbsp butter
• 1 tsp sugar
• 1 tsp curry powder
• 1 pinch ground cumin
• 70 ml cider
• 150 ml whipping cream
• salt
• pepper (from the mill)

Instructions

1. 1. Place the green lentils in a bowl and cover with water. Let them soak overnight.
2. 2. Wash the red beets thoroughly. Place them in a small pot and cover just with water. Add the cinnamon stick, fennel seeds, licorice, and half a teaspoon of salt. Bring everything to a boil. Reduce heat to medium and cook the beets for 40 to 50 minutes until tender.
3. 3. Drain the soaked lentils. Place them in a pot with plenty of water and a pinch of salt. Bring to a boil. Cook over medium heat for about 40 minutes. After half the time (20 minutes), add the yellow lentils and continue cooking together. Add more water if necessary as it evaporates.
4. 4. Peel the apple and remove the core. Cut the flesh into small cubes. Peel the shallot and chop it finely. Heat butter in a hot pan and sauté the shallot until translucent. Add the apple cubes and sauté briefly. Sprinkle with sugar and spices and let them caramelize slightly. Deglaze with the cider and pour in the cream. Stir in the drained lentils. Season with salt and pepper, taste, and let the mixture simmer until it becomes creamy.
5. 5. Drain the cooked red beets and let them drip dry. Peel them carefully. Hollow out the beets gently with a small spoon, but leave a small rim so they remain stable. Place the hollowed beets on small plates. Fill them with the lentil mixture. Drizzle with the apple sauce and serve.

Nutrition per serving

• kcal: 490
• Protein: 17 g · Fett/Fat: 16 g · Carbs: 65 g