For your free sample of my ’30 Days of Yes’ card set

lentil and beetroot dish


This is the most delicious deeply flavoured dish. It’ll satisfy any meat lover and it’s totally vegan and quick to make despite tasting like a real slow roast.

1 beetroot
1 tin of lentils
2 cloves of garlic
1 dessert spoon of balsamic vinegar
zest of ½ a lemon
2 teaspoons of tamari sauce
a good grind of salt
1 sprig of rosemary, finely chopped

(serves 2)

Chop the beetroot into small cubes and boil until al dente. Warm in olive oil and add the tin of lentils and the garlic. Zest the lemon and add it to the pan along with the vinegar. Cook on high for a minute, then add the tamari sauce, salt and rosemary. Once the sauce has thickened, cover the pan with a lid and turn the heat right down for about 10 minutes.

Serve with extra lemon zest and fresh rosemary.

(Beetroot is a fanstastic blood cleanser and liver support. Rosemary is an antiseptic herb and also boosts circulation particularly to the brain, making it a good for mental acuity. Lentils provide protein and fibre, garlic supports the immune system and lemon is an alkalinizer.)

{ 4 comments… add one }

  • Nick Knox April 2, 2014, 5:31 am

    Oh Me oh my, Sounds so yum. Simple too. You Rock!

  • Wild and Good April 2, 2014, 3:22 pm

    Thanks, Nick! x

  • Meliors April 2, 2014, 5:05 pm

    I just made this for lunch, it is delicious, and so easy! (Even though I cooked my own lentils in advance instead of buying a tin),
    I also want to appreciate your recent post about living simply. It’s good to see that the behind the scenes of this very stylish looking blog is a real life of genuine minimalism and sustainability and not just for show.

    • Wild and Good April 4, 2014, 5:32 pm

      Hi, so glad you enjoyed the recipe. And your response to the Simplicity post means a lot – thank you!

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