Lentils with Cumin-Roast Beetroot, Apple and Black Olives

It's a rare day that I don't eat lentils – they make me feel so amazingly well – so I have an inexhaustible supply of lentil salads. I particularly like this one, especially in the autumn.

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Plant-Based

Gluten Free

250g small lentils, cooked with pepper corns, coriander and cardamom seeds
3 beetroots, peeled and cut into wedges
1 apple, cored and finely diced
½ red onion, finely diced
10 bitter black olives, roughly chopped
Pomegranate seeds
1 teaspoon cumin seeds
1 tablespoon finely chopped rosemary
1 teaspoon honey
2 teaspoons olive oil
2 teaspoons toasted sesame oil
Salt

Preheat the oven to 200º / fan 180º / gas mark 6
Peel the beetroot and cut into six wedges.
Put them into a bowl, add the cumin seeds, honey, olive oil, and a pinch of salt, and mix really well with your hands to coat the beetroot thoroughly.
Roast in the oven for 40 – 60 minutes, turning from time to time; you want the beetroot to cook before it burns.
As soon as the lentils are cooked, drain really well, and add the salt and rosemary.
When they have cooled, add all the other ingredients.

Diva notes.

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Lentils with Cumin-Roast Beetroot, Apple and Black Olives

Diva notes.

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