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 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
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.)