Beetroot, lentil & potato hash

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Beetroot (topped)400 g (≈ 5 beets) (100 g (≈ 1 beet))
• Potato600 g (≈ 3 potatos) (150 g (≈ 0.5 potato))
• Green/brown lentils (dried)160 g (40 g)
• Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
• Dijon mustard20 g (5 g)
• Extra-virgin olive oil40 g (10 g)
• Parsley12 g (3 g)
• Salt4 g (1 g)

Method

1. Simmer the lentils 25 minutes; drain.
2. Fry diced potato and beetroot in the oil, lid on, 18 minutes; add onion for 5 minutes.
3. Stir in lentils and mustard; scatter parsley.

In the galley

• Fine in moderate seas — 3/5 for sea tolerance.
• Stow the main ingredients in the fridge.
• Contains: Mustard, Sulphites — always check the labels of what you buy.