A beautiful dish for a crisp, fall day, you will feel warmed and fulfilled with the hearty lentils, and if you get it right, the poached egg will run into the dhal adding the perfect saltiness. Mint (or coriander) garnished with a dollop of natural yoghurt, transform this dish into something memorable, a melting pot of seasonal goodness.
This dish pays homage to the magnificent 'Beetroot': such a warming, autumnal ingredient and exceptionally nutrional: full of folic acid, fibre, manganese and potassium. Don;t neglect the leafy green tops of the root either! They can be cooked in the same way as spinach, you could even wilt them for a side. —Abigail Sumption
small onion, thinly sliced
groundnut/walnut or olive oil
garlic clove, thinly sliced
radishes, finely sliced
red lentils, rinsed well
beetroot, peeled and grated
mint/ or coriander
In This Recipe
Add the oil and chopped onion to a saucepan on medium heat, cooking for 5 minutes, or until golden. Mix in the spices and garlic, cooking for a further minute. Add the tomatoes, radishes, lentils and grated beetroot. Cover with 400ml water, and flavour with salt. Bring to the boil, then reduce the heat, and let simmer for 15 minutes, stirring until the mixture thickens and the lentils are softened. Keep an eye on the bottom of the pan, as the mixture can easily brown and coat the bottom.
Poach the two eggs by adding a dash of cider vinegar to a pan of simmering water. Swirl the water, and crack an egg into the centre, cooking for 3-5 minutes. Repeat with the other egg.
Alternatively, crack the eggs into the pan of dhal while it simmers, covering with the lid, cooking them for 3-5 minutes.
Halve the dhal between two bowls, and top with the poached eggs. Season with pepper, and garnish with mint leaves, and a spoon of natural yoghurt.
Serve with naan, chapatti or focaccia bread.
Recipe inspired by Waitrose Food magazine, September issue.