Warm Lentil Spinach Beetroot Bowl Recipe

About this recipe

A hearty and diabetic-friendly dinner option featuring warm lentils, fresh spinach, and earthy beetroot, complemented by a tangy balsamic glaze and creamy blue cheese.

Ingredients

• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 250 g Organically Grown Green Capsicum
• 250 g Spinach - Chopped
• 1 pc (20 g) Milagro Farm Mixed Herbs
• 75 g Rocket Leaves (Arugula)
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 100 g Nutoras Cheese Feta With Olive Oil (Block)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Popular Essentials Black Pepper
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. In a large frying pan, heat 15 ml of olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves, and sauté until softened, about 3-4 minutes.
2. 2. Add 1 diced green pepper to the pan and cook for another 3 minutes until slightly tender.
3. 3. Stir in 500 g of fresh spinach, 1 tsp mixed dried herbs, and 50 ml of apple cider vinegar. Cook for 2 minutes, stirring frequently, until the spinach is wilted.
4. 4. In a large salad bowl, combine 2 cups of cooked chickpeas. Warm the mixture briefly in the microwave for about 1 minute.
5. 5. Add the spinach mixture to the salad bowl along with 100 g of fresh rocket and 50 g of crumbled feta cheese. Toss everything together gently to combine.
6. 6. Season the salad with salt and pepper to taste, and serve warm.