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.