Red Lentil Beetroot Aspic

Ingredients

• 3/4 cup Red Lentils (Rinsed and soaked for 6 hours)
• 2 1/4 cups Water (Divided: 2 cups for cooking, 3 tbsp for agar)
• 1 teaspoon Agar‑Agar Powder (Powdered form)
• 1/2 teaspoon Ground White Pepper (Optional, for mild heat)
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1/2 teaspoon Sweet Paprika Powder
• 1/4 teaspoon Ground Coriander
• 2 tablespoons Lemon Juice (Freshly squeezed)
• 2 tablespoons Beetroot Juice (Fresh or bottled)
• 2 tablespoons Olive Oil (Extra‑virgin recommended)

Instructions

1. Rinse and soak lentils

   Place the red lentils in a large mixing bowl, rinse under cold water until clear, then add 1 cup (240 ml) water. Cover and let soak for 6 hours.

   Time: PT6H

2. Combine lentils with water

   Drain the soaked lentils, return them to the bowl, and add 2 cups (480 ml) water. Whisk vigorously until the mixture is smooth and no large clumps remain.

   Time: PT5M

3. Cook lentils

   Transfer the mixture to a saucepan, place over medium heat, and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally to prevent sticking.

   Time: PT10M

   Temperature: Medium heat

4. Dissolve agar‑agar

   In a small cup, combine 1 tsp agar‑agar with 3 Tbsp water. Stir and let sit for 2 minutes, then gently heat for 1‑2 minutes until fully dissolved.

   Time: PT5M

5. Season and thicken

   Stir the white pepper, garlic powder, salt, sweet paprika, ground coriander, lemon juice, beetroot juice, and olive oil into the cooked lentil mixture. Then pour in the dissolved agar‑agar and whisk to combine.

   Time: PT5M

6. Final cooking

   Return the saucepan to medium heat and simmer for another 10 minutes. The mixture should thicken and coat the back of a spoon.

   Time: PT10M

   Temperature: Medium heat

7. Set the aspic

   Pour the hot mixture into a shallow dish or individual molds, smooth the surface, cover, and refrigerate for 5‑6 hours until firm.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

20 g

Fat

5 g

Fiber

4 g