Special Diet

  • 4 tablespoons olive oil
  • 2 red onions, thinly sliced
  • 2 garlic cloves, chopped
  • 2 teaspoon cumin seeds
  • 500 g (1 lb) cooked Puy lentils
  • 125 g (4 oz) peppery leaves, such as beetroot or rocket
  • 1 large raw beetroot, peeled and coarsely grated
  • 1 Granny Smith apple, peeled and coarsely grated (optional)
  • lemon juice, to serve
  • salt and pepper
  • 300 ml (½ pint) Greek yogurt
  • 2 tablespoons lemon juice
  • ½ teaspoon ground cumin
  • 15 g (½ oz) mint leaves, chopped

Heat the oil in a frying pan and fry the red onions over a medium heat for about 8 minutes until soft and golden. Add the garlic and cumin seeds and cook for a further 5 minutes.

Mix the onion mixture into the lentils, season well and leave to cool.

Make the dressing by mixing together the ingredients in a small bowl.

Serve the cooled lentils on a bed of leaves, with the grated beetroot and apple (if used), a couple of spoonfuls of minty yogurt and a generous squeeze of lemon juice.

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