Beets, Tahini, Flatbread + Lentils Recipe

Name: Beets, Tahini, Flatbread + Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Main Ingredients; 10 medium-sized beets, scrubbed and tops and bottoms removed; 1 cup lentils; 3 cups water; 1/2 lemon, juiced; 1 clove garlic, crushed; 1/2 teaspoon cumin; sea salt, to taste; 4-6 flat breads or pitas (gluten-free if necessary); Fresh or dried dill, for garnish; Fresh or dried rose petals, for garnish; Lemon-Tahini Cream + Spiced Hazelnuts; 2 tablespoons tahini; 1.5 tablespoons fresh lemon juice; 2-4 tablespoons water (as needed); 1 small garlic clove, minced; salt and ground black pepper, to taste; 1 tablespoon olive oil; 1 dash ground allspice; 2 bay leaves; 1/8 teaspoon cinnamon; 1/4 cup roasted hazelnuts, coarsley chopped; 1/8 teaspoon salt

Servings: persons

Main Ingredients
10 medium-sized beets, scrubbed and tops and bottoms removed
1 cup lentils
3 cups water
1/2 lemon, juiced
1 clove garlic, crushed
1/2 teaspoon cumin
sea salt, to taste
4-6 flat breads or pitas (gluten-free if necessary)
Fresh or dried dill, for garnish
Fresh or dried rose petals, for garnish
Lemon-Tahini Cream + Spiced Hazelnuts
2 tablespoons tahini
1.5 tablespoons fresh lemon juice
2-4 tablespoons water (as needed)
1 small garlic clove, minced
salt and ground black pepper, to taste
1 tablespoon olive oil
1 dash ground allspice
2 bay leaves
1/8 teaspoon cinnamon
1/4 cup roasted hazelnuts, coarsley chopped
1/8 teaspoon salt

1
Halve or quarter beets. In a large piece of foil, wrap all of the beets and roast in an oven, preheated to 400 degrees F, for 45-60 minutes. Check part way through for doneness, by opening up the foil bundle and stabbing with a fork. The beets should be tender all the way through. When done, remove from the oven and let cool slightly. Then, slice them into smaller pieces.
2
Bring lentils and water to a boil in a medium saucepan. Turn down to a simmer and cook for 20-30 minutes, until soft. Remove from the heat and stir in the remaining ingredients. Set aside.
3
To serve, spread tahini cream onto the flatbread, top with lentils, sliced beets, and hazelnuts. Garnish with rose petals and dill.
4
For the Lemon-Tahini Cream, puree the tahini, lemon juice, water, and garlic clove in a food processor. Add additional water or lemon juice to reach the desired taste and consistency. Add salt and pepper to taste.
5
For the spiced nuts, heat oil over medium heat in a small saute pan. Add spices and bay leaves and toast until the spices start to smell fragrant, about 4-5 minutes. Remove from the heat and stir in the hazelnuts and salt. Set aside.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Main Ingredients, 10 medium-sized beets, scrubbed and tops and bottoms removed, 1 cup lentils, 3 cups water, and more.

Yes, Beets, Tahini, Flatbread + Lentils falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beets, Tahini, Flatbread + Lentils

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