for 4 people

Lentils and rice

60 g	lentils, black (beluga)
45 g	long grain rice (e.g. parboiled)
4 dl	water, boiling

Soup

1 tbsp	rapeseed oil
1	shallot, finely chopped
1	garlic clove, finely chopped
400 g	boiled beets, cut into cubes
8 dl	vegetable bouillon
2 tbsp	balsamic vinegar
	salt and pepper to taste

To serve

1 dl	Dessert Extrafin
1 ½ tbsp	grated horseradish in a jar
¼ bunch	flat-leaf parsley, finely chopped

How it's done

Lentils and rice

Cook the lentils and rice in boiling water for approx. 10 mins. until almost soft, then drain.

Soup

Heat the oil in a pan. Add the onion and garlic, sauté for approx. 2 mins. Add the beetroot, cook briefly. Pour in the stock and balsamic, bring to the boil, cover and simmer over a low heat for approx. 15 mins. Blend the soup, add the lentils and rice, gently heat through, season.

To serve

Serve the soup in bowls. Mix the sour milk and horseradish well. Drizzle over the soup, top with the parsley.

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