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Lentil and beetroot spread à la Gabi

updated

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Ingredients for 4 servings:

  • 50 g lentils, red
  • 200 ml water
  • 1 tsp harissa
  • 1 tsp olive oil
  • 1 tbsp sesame seeds, roasted in a pan without fat
  • 2 tbsp flat-leaf parsley, finely chopped
  • 100 g beetroot, pre-cooked, finely diced
  • Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Bring the lentils to a boil in water, cover, and simmer over low heat for about 10 minutes. Drain, transfer to a mixing bowl, and blend until smooth. Add the harissa, olive oil, sesame seeds, parsley, and beetroot, mix, and season with salt. Tip: Tastes especially good on Turkish flatbread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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