Serves 2/3 as a main
Ingredients:
1 cup dry puy lentils, rinsed
1 bay leaf
1 sprig of thyme
pinch of salt & pepper
1 large beetroot, trimmed and halved
200g soft goats cheese (I used ash covered), crumbled
Vinaigrette Ingredients:
1/2 bunch of dill,
2 tbs mild tasting oil
2 tbs white wine vinegar
salt
pinch of brown sugar
Cook your beetroot until soft. I boiled mine with the skin on in a pot of boiling water for 30 min, then peeled the skin off while the beetroot was still warm. When the beetroot is half cooked throw your lentils into a pot with 2 1/2 cups of water, the bay leaf, thyme and a good pinch of salt.
Once this is done you can make your vinaigrette. Simply put all the vinaigrette ingredients into a food processor and whiz until the dill stalks have broken up. This may take a couple of minutes. Taste and add more salt if it needs.
Once the beetroot are cooked, peeled and trimmed, slice them thinly either on a mandolin or with a knife. Drain your lentils and remove the thyme stalks and bay leaf.
Divide the lentils equally on serving plates and top with the beetroot slices and goats cheese. Drizzle with the vinaigrette, add a little salt and pepper and you're ready to eat!
You should have plenty of the dill vinaigrette left over, I mixed this through my leftover lentils the next day and threw in some chopped cherry tomatoes.