Beetroot and lentils supreme

dark beetroot and lentils topped with yogurt on a bed of cooked millet

I peeled two beetroots from Marshford. After cutting the slithery vivid purple ones (careful not to stain my clothes) into chunks, I added them to a pan of green lentils, just covered with water. I’d soaked the dried green lentils for a couple of hours beforehand but for speed, use a can. Or red split lentils which don’t need soaking.

Within 40 minutes of simmering, the lentils and beetroot were tender. I added a teaspoon of salt for flavouring (I love salt. It makes what is bland tasty. But I must be careful not to be cavalier because over-salty is horrid not to mention unhealthy.).

To make this dish go further, I simmered some organic millet for 30 minutes in twice its volume of water. What a fine grain millet is! Gluten-free and nutrient-filled. Try it sometimes instead of rice to vary the minerals in your diet. Here are some more cooking instructions.

Then we topped the dark beetroot/lentil mixture with Greek yogurt. I also added capers because I love the vinegar they reside in.

For its photo-shoot, I placed the bowl on a book (picked up secondhand in an Oxfam shop) by one of my top-favourite cartoonists, Posy Simmonds.

How appropriate the book had fallen open at jealousy! (An emotion to which I confess I am prone.)

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