Beet Lentil Pasta with Ajowan and Argan Oil
Green lentil and beet pasta blended into a smooth, earthy sauce with argan oil, fenugreek seeds, and ajowan spice. Polish-inspired vegetable pasta served with flax seed bread and fermented cabbage. Naturally vegan and protein-rich.
Ingredients
- 5 ½ oz green lentils
- 2 whole beets, peeled
- 1 tablespoon fenugreek seedsmustard seeds1:1spice
sharper heat
- 1 tablespoon argan oilextra virgin olive oil1:1neutral
milder flavor
- 1 pinch ajowan
- 1 pinch Himalayan salt
- 1 pinch black pepper
- allspice
- bay leaf
Instructions
- 1
Cook green lentils until tender, approximately 40 minutes, then cool.
- 2
Peel beets and cook with allspice and bay leaf until tender.
- 3
Blend cooked beets with lentils, argan oil, fenugreek seeds, ajowan, and salt until smooth.
- 4
Serve with raw flax bread and fermented cabbage.
Tips
Cool lentils fully before blending to achieve smooth consistency.
Cook beets with aromatics to infuse subtle spice into the pasta base.
Good to Know
Refrigerate blended pasta up to 3 days in airtight container. Serve cold or gently reheated.
Prepare lentils and beets separately up to 1 day ahead. Blend just before serving to prevent oxidation.
Spoon pasta onto plate, top with flax bread pieces and fermented cabbage on the side.
Common Mistakes
Overcook beets to avoid mushy, discolored lentils when blended.
Add oil after cooking to avoid rancidity from prolonged heat.