Beets Stuffed with Lentils
and apple glaze
ready in 1 hr 35 min.
Soften the green lentils in water overnight.
Place the beetroots in a small pot and just cover with water. Add the cinnamon stick, fennel seeds, liquorice and half teaspoon salt. Bring to the boil and cook on a medium heat for 40-50 min.
Drain the lentils and transfer to a pot with sufficient water and a pinch of salt and bring to the boil. Cook on a medium heat for around 40 min. Halfway through, add the yellow lentils and if necessary add more water.
Fry the shallot in the butter, add the apple and fry for a few minutes. Add the sugar and spices and allow to caramelise. Quench with the cider and the cream, stir in the drained lentils, season with salt and ground black pepper and simmer until thick.
Drain and peel the beetroot and carefully hollow them out. Arrange in deep dishes and fill with the lentil mixture. Serve drizzled with the sauce.