Lentils with preserved lemon

Tags: lentils, accompaniment
Created: 2022/02/27
This is apparently a Yemeni-inspired recipe. The source comes with a zhoug, a spicy coriander relish, but I found the lentils delicious enough on their own.
. 4 portions. 8 steps
225g green lentils cook in instant pot, 8 minutes then quick release combine
335ml vegetable stock
1/2 teaspoon cumin toast crush mix
2 tablespoons lemon juice
4 tablespoons olive oil
3 tablespoons preserved lemon chopped finely
200g cooked beetroot cut into chunks
Preserved lemon tastes pretty intimidating on its own, but it quickly disappears in a cooked dish.