Golden Lentil And Vegetable Hash With Herb Yogurt Sauce Recipe

About this recipe

Golden Lentil and Vegetable Hash is a satisfying dinner packed with nutrition and flavor. This German-inspired recipe combines tender lentils with caramelized carrots and mooli radish, spiced with Greenfields Berbere Spice Blend. The dish is topped with melted Eatlean Protein Cheese and paired with a refreshing herb-yogurt sauce made from coconut yogurt, parsley, dill, and lemon juice. Perfect for gym enthusiasts or anyone seeking a protein-rich vegetarian meal, this dish is easy to prepare and full of comforting textures. Serve it warm with cucumber slices for a fresh crunch—ideal for a cozy evening or meal prep for the week.

Ingredients

• NaN Trs Lentils Brown Whole (Masoor)
• 640G Birds Eye Country Mixed Vegetables
• 200 G Authentic Greek Yogurt
• 100 g Yorkshire English Carrots 100G
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• - Biona Capers In Olive Oil
• 250 G Onion Shallots 300g
• 50G Black Garlic Cloves, 50G
• 75G Greenfields Berbere Spice Blend, 75G
• 180G Eatlean Protein Cheese Grated
• - Schwartz Flat Leaf Parsley
• NaN Top Op Suva Dill Seeds
• 250 Ml Trs Lemon Juice 250Ml
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 1 Piece Cucumber 1Pc

Instructions

1. 1. Rinse the red lentils under cold water until the water runs clear, then boil in salted water for 15 minutes until tender.
2. 2. Peel and dice the carrots and Asian mooli radish into small cubes for even cooking.
3. 3. Heat olive oil in a skillet and sauté the diced onion and minced garlic until translucent and fragrant.
4. 4. Add carrots, mooli radish, and Greenfields Berbere Spice Blend into the skillet, cooking until softened and lightly caramelized.
5. 5. Drain the cooked lentils and stir them into the skillet with the vegetables, mixing to combine evenly.
6. 6. Sprinkle Eatlean Protein Cheese Grated over the mixture and allow it to melt slightly for added richness.
7. 7. In a small bowl, combine coconut yogurt with finely chopped parsley, dill, lemon juice, salt, and black pepper to create the herb-yogurt sauce.
8. 8. Slice the cucumber into rounds and set aside for serving alongside the hash.
9. 9. Plate the lentil and vegetable hash, garnishing with the herb-yogurt sauce and fresh cucumber slices.
10. 10. Serve warm and enjoy the balanced flavors and textures of this satisfying dinner.