I love pairing beetroot with cumin. They both have wonderfully woody notes and complement each other perfectly. Here, fiery horseradish adds another dimension, with fresh dill and sour cream providing their own cooling fresh notes. Simply serve with some crusty bread.


Method:

• Melt the butter in your deep pot over a low-medium heat.

• Add the onion, celery, bay leaves and cumin seeds, along with a pinch of salt, and cook gently for 7–8 minutes until soft. Add the garlic and cook for 2 more minutes.

• Add the tomatoes, wine, stock, lentils and beetroot, along with 1½ tsp salt and ¼ tsp black pepper. Increase the heat to high and bring to the boil, then reduce the heat to medium. Simmer enthusiastically, uncovered, for 25 minutes until the lentils and beetroot are tender.

• Stir through the dill and horseradish sauce.

• Serve with sour cream and another sprinkle of dill.
  
  Recipe extracted from Foolproof One-Pot Veggie (Quadrille)