Harissa Yoghurt with Beetroot and Lentils by @deliciouslyella
25 min
Medium
2 servings
🫒
15 ml
Olive Oil
🌱
2.5 ml
Cumin Seeds
🧄
2
Garlic Cloves
🍠
2 large
Beetroots
🌿
400 g
Green Lentils
🌿
0.5 bunch
Coriander
🌿
0.5 bunch
Dill
🍋
1
Lemon
🥥
100 g
Coconut Yoghurt
15 ml
Harissa
🍞
1 serving
Pitta Bread
Preparation Steps
Step 1/3
Heat oil and fry cumin, garlic, beetroot until tender.
Step 2/3
Cook lentils with herbs, lemon zest, juice, season.
Step 3/3
Layer yoghurt, harissa, lentil mix, beetroot, garnish.
Composition
Ingredients
Types
Condiments, Spices, Vegetables, Legumes, Herbs, Fruits, Dairy, Grains
Ingredients
Olive oil, Cumin seeds, Garlic cloves, Beetroots, Green lentils, Coriander, Dill, Lemon, Coconut yoghurt, Harissa, Pitta bread
Allergens
Coconut, Gluten
Dietetics
Dietary regimen
Vegetarian, High-Fiber, Gluten-Free (with GF pitta)
Calories
350 kcal
Macro nutrients
Fiber: 15g, Protein: 12g, Carbohydrates: 40g, Sugar: 10g, Fat: 10g
Nutritional Information
Minerals
Iron: 4mg, Calcium: 100mg, Magnesium: 80mg
Vitamins
Vitamin C: 20mg, Vitamin A: 150µg, Vitamin K: 50µg, Folate: 90µg
Preparation
Time Information
Preparation
15 minutes
Cooking
10 minutes
Overall
25 minutes
Difficulty
Level
Medium (2/4)
Steps
3 steps
Equipments
Utensils
Frying pan, Bowl
Appliances
Stove
Type
Type
Type Of Dish
Main Course
Occasions
Lunch
Origin
Source
Platform
Original Creator
@deliciouslyella
Origin
Cuisine
Mediterranean
Geographic
Lebanon, Israel, Italy, Mediterranean
Various
Aspect
Texture
Crunchy, Creamy
Flavors
Spicy, Tangy, Earthy
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos
fridge : 48 hours (covered)