Beetroot Dhal

Serves 2

This is a colourful version of a classic Indian dish. Bursting with protein and fibre, beetroot adds an extra nutritional benefit – it’s high in calcium, iron, magnesium, vitamins A, C and K – to name a few! It is especially rich in folic acid which boosts your immune system, and, above all, it’s the most wonderful colour! Quick and simple to throw together, serve this either as a fragrant starter or as main meal with a poached egg on top.


1 tbsp oil (for frying)

1 small onion (finely sliced)

½ tsp of ground cumin

1 tsp of ground coriander

1 tsp garam masala

2 garlic cloves (finely sliced)

1 tsp good quality tomato paste

1 large tomato (chopped)

75g red lentils

400ml of water

2 small beetroot (peeled and grated)


1.     Place a saucepan on a high heat with the oil. Once the oil starts to crackle, add the onion and cook for about 5 minutes until golden and slightly softened. Then add the spices and the garlic and cook for about more minute, stirring all the time to make sure the onion is well-coated.

2.     Now add the tomato, lentils and beetroot and cover with the 400ml of water. Bring the mixture to a boil and then reduce the heat and simmer with a lid on for about 15 minutes, stirring occasionally.

3.     Check after 15 minutes that the mixture is quick a thick consistency, and that the lentils have cooked through and are soft. If they need a bit longer, just keep checking them for another 5 minutes or so.

4.     Serve piping hot with perhaps a sprinkle of fresh coriander or with a poached (or soft boiled) egg on top.

NB. You could also add a dollop of plain yogurt or coconut yogurt on top with an extra sprinkling of chili, cumin depending on your favourite flavours.