Meals and Courses

Red Cabbage and Beetroot Lentils

cook 20 mins
  • 2 tablespoons olive or vegetable oil
  • 1/2 small red cabbage, thinly sliced
  • 2 spring onions, sliced, plus extra to garnish
  • 1 beetroot, coarsely grated
  • 1 teaspoon ground cumin
  • 300 g (10 oz) canned green lentils, rinsed and drained
  • salt and pepper
  • natural or Greek yogurt, to serve
  • Heat the oil in a saucepan and cook the red cabbage and spring onion over a medium heat for about 5 minutes until just beginning to soften. Stir in the beetroot, then cover and cook for a further 8–10 minutes, stirring occasionally, until the vegetables are tender.
  • Sprinkle over the ground cumin and stir over the heat for a minute, then add the lentils and heat until hot. Season to taste, then spoon into 2 warmed dishes and serve with a dollop of yogurt and extra sliced spring onions.
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