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Beets are one of our favourite fall vegetables - and they just so happen to be lentils' best friend! This flavourful side dish also features leek, honey, brown rice, feta, and dill for a combination worthy of a second helping.
1 Tbsp (15 mL) canola oil
2 cups (500 mL) small beets, diced
2 cups (500 mL) leek, chopped
2 tsp (10 mL) honey
1 garlic clove, minced
1½ cups (375 mL) uncooked brown rice, rinsed
3 cups (750 mL) chicken or vegetable stock
1½ cups (375 mL) cooked or canned red or green lentils, drained and rinsed
1 Tbsp (15 mL) fresh dill, chopped (reserve some for garnish)
1 Tbsp (15 mL) lemon juice (and zest if you are using a fresh lemon)
¼ cup (60 mL) crumbled feta cheese (reserve some for garnish)
salt and ground black pepper, to taste
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