Beetroot purée with black lentils, potatoes, caraway and pickles recipe

telegraph.co.uk:

Quite a few components here, but some of them are already cooked. If you prefer to cook the lentils from scratch then do that.

You can use green lentils but the colour isn’t as good against the beet purée. This is a great dish in its own right, but it’s also wonderful with lightly smoked salmon fillets.

It’s hard to find black lentils to cook yourself, so I often use the Merchant Gourmet ones that come in a pouch and are ready to eat.Prep time: 10 minutes | Cooking time: 40 minutesFourFor the lentils and potatoesTo finishWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your.