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.