Beetroot spaghetti with green lentils

Beetroot spaghetti with green lentils, hazelnuts, kale & gorgonzola cheese

Beetroot spaghetti with green lentils, hazelnuts, kale & gorgonzola cheese.

Beetroot contains high concentrations of nitrates, which are converted into nitrites by bacteria in the mouth. Nitrites help dilate (widen) blood vessels in the body, increasing blood flow and oxygen to places lacking in oxygen.

2 big beetroots
100g kale leaves
60g toasted hazelnuts
100g green lentils
50g of gorgonzola cheese
8 tbsp of good quality olive oil
3 tbsp of balsamic vinegar
1.5 tbsp of honey
2 cloves of garlic
sea salt

How to make it…
Place lentils in a pan, add 3 table spoons of olive oil and cover it with a 1cm layer of water. Place it on a fire and bring it to the boil. Then cover a pan, turn a fire to low and boil it for around 15 minutes. When all of water will be absorbed by the lentil add a salt to taste and stir it well.

On a medium frying pan heat 5 table spoons of olive oil and add 100g of kale leaves. Stir it and after 2-3 minutes of frying add chopped garlic cloves, balsamic vinegar, cooked lentils, honey and spiralized beetroot spaghetti. Add half of gorgonzola cheese and stir everything very well.

Your dish should be nice in flavour – with a honey-balsamic taste. Sweet and sour with garlic aroma. Place it in bowls and sprinkle with toasted hazelnuts and rest of gorgonzola cheese.

Thanks to Janek over at: for this tasty healthy recipe.