Step 1 Preheat oven to 220ºC. Place beetroot in baking dish. Spray with oil. Cover with foil and bake for 45 minutes or until tender.
Step 2 In a saucepan, bring lentils and stock to the boil, then simmer, covered, for 20–25 minutes or until liquid is absorbed.
Step 3 Spray a frying pan with oil; place over medium heat. Cook onion, celery and garlic until clear. Add fennel and cook for 1 minute. Add lentils. Crumble bacon and stir through. Transfer to a large bowl.
Step 4 Peel and dice beetroot. Toss with herbs through lentils.
Allergy-friendly dinner party
Whether gluten-free, vegetarian, allergic to milk or just plain picky, whoever’s coming to dinner, these dishes are sure to satisfy their needs – and your taste buds!
Entreé: Creamy broccoli soup
Main (option 1): Salt and pepper chicken
Main (option 2): Gluten-free vegie pie
Side: Bacon, beetroot and green lentil salad
Dessert: Sorbet sandwich with melting pastry