Lentils with cumin-roast beetroot, lemon kumquat, black olives, and pomegranate seeds.

For the Roast Beetroot:

1. Preheat the oven to 200º / 180º fan / gas mark 6
2. Peel beetroot  and cut into thick chips.
3. Put in a bowl, and add a teaspoon of honey, cumin seeds, and 2 teaspoons of olive oil.  Mix well together with your hands to coat the beetroot completely.  
4. Roast them in a hot, but not too hot, oven – you want the beetroot to cook through before it burns – for about 40 minutes, turning from time to time. Allow to cool.

For the rest

1. Cook the lentils with the whole spices – about 20 – 30 minutes. Add salt at the end.
2. Thinly slice the onion, kumquats, and chilli.
3. Very finely chop the rosemary.
4. Roughly chop the olives and coriander or parsley.
5. Deseed the pomegranate – do it over the lentils to catch all the juice.
6. Add everything to the lentils apart from the chilli. Mix well with your hands. Adjust the seasoning till it tastes good. Then add the chilli.

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