Lentils with Beetroot Leaf Chimchurri By Chef Tom Hunt


  • For the beetroot leaf chimchurri : 40g beetroot leaves or and parsley
  • 2 tsp of dried or fresh oregano
  • 2 cloves of garlic, crushed
  • Pinch dried chilli flakes
  • 8 tbsp extra virgin olive oil
  • 3 tbsp red wine vinegar
  • For the salad: 1 bunch beetroots with leaves
  • 240g cooked, green lentils
  • 100g feta or goat cheese


  1. To make the root green chimichurri: stack the
    leaves neatly together, remove any woody stalks
    then very finely chop the rest from stem to

  2. Mix with the other ingredients and season
    to taste. The chimichurri will keep in the
    fridge for a week or two.

  3. To barbecue the beetroots: light the charcoal
    or wood in advance and wait for the coals to
    turn white before cooking on them. Place the
    beetroots on the edge of the fire in the dying
    coals away from direct heat to cook slowly for
    about 40-60 minutes or until they begin to
    soften. Test them by pressing them or by
    testing their internal temperature with a
    probe. Once they reach 85C they are cooked.
    Once cool enough to handle, peel the charred
    skin off the beetroots then cut them into
    random geometric shapes.

  4. Finely chop any remaining beetroot leaves and
    stir through the cooked green lentils with
    chimichurri, to taste, then transfer into a
    serving bowl.

  5. Top with crumbled feta or goat
    cheese and the beetroot.

  6. Dress with a little more chimichurri and serve.

Follow the Action