4 servings
60 min

WHAT YOU NEED:

• 200 g beluga lentils

• 500 g carrots

• 2 red onions

• 100 g kale

• canola oil

• 1 orange zest

Hummus:

• 230 g white beans

• 1 can artichoke hearts

• 1 lemon

• 1/2 dl olive oil (preferably lemon flavored)

• 2 garlic cloves

• 4 tbsp nutritional yeast

Dressing:

• 2 tbsp cashew butter (or 1 dl soaked cashews)

• 1/2 dl water

• 1/2 dl olive oil

• 1 tsp japanese soy

• 1 garlic clove

• 2 tbsp lemon juice

• 1/2 dl parsley

Toppings:

• Salt and pepper

• 2 dl parsley

• 1 dl almond flakes

WHAT TO DO:

Preparations:

1. Set the oven to 200° C / 392° F.

2. Cook the beluga lentils in a large pot for about 20 min, or until soft.

3. Shrub the carrots and cut them lengthwise. Cut the red onion into wedges. Chop the parsley. Shred the kale into pieces. Grate the orange peel.

4. Roast the almond flakes in a dry pan until lightly brown (stirring often to not burn).

5. Toss in the carrots and onions in some oil, add to a baking sheet and roast in the oven for 20-25 min or until browned and softened. Take out when it's about 3 min left and sprinkle the orange zest on top and put back in.

6. Toss the kale into pieces and put on a separate baking sheet. Sprinkle with some salt. Roast in the middle of the oven for about 3 min or until crispy, check often to not burn.

7. Rinse the white beans and artichoke hearts, add to a blender together with olive oil, garlic, lemon juice and nutritional yeast. Blend until smooth. Salt and pepper to taste.

8. Mix all ingredients together using a hand blender or blender.

9. Spread out the hummus on plates. Add the beluga lentils and roasted carrots and top with parsley, almond flakes, kale chips and dressing.

Your BEET is a service that help you transition to healthy and plant based meals.

Do you want to be one of the first to try it out?