Slow Food Saddleback Recipes

Beetroot and Lentil Bake

From “Egyptians on the Nile” by Colette Rossant


1 brown onions
3 beetroot
1 large carrot
1 small sweet potato
50ml olive oil
2 sprigs of parsley
2 sprigs of fresh thyme
Salt and pepper
250g Puy lentils (green lentils will do)
750 ml stock
100g silverbeet
Extra 50ml olive oil
Tsp lemon juice
Extra 1 tbsp chopped parsley


Pre-heat oven to 200C
Peel and chop onion. Peel and dice the root vegetables and place in a roasting pan with the onions. Drizzle with olive oil. Stir well. Sprinkle with salt, pepper and herbs.
Roast in oven for 20 minutes.
Stir lentils into roasting pan, pour over the stock.
Seal pan tightly with foil and bake for a further 45 minutes.

Meanwhile wash and shred the silverbeet.

Remove the foil and add silverbeet. Stir through and bake for another 15 minutes.

Stir in the extra olive oil, the lemon juice and the extra chopped parsley.

May be served warm, but is more often served at room temperature. Tastes great as a salad the next day.