One of the great things about eating from root to fruit is the added variety of flavours and textures vailable to us. For example, sage flowers have the subtle taste of sage but are a little more floral than the leaves. Pea shoots offer a lighter and more delicate pea flavour than the pea. In this recipe, beetroot stalks bring that earthy beetroot taste, but with added crunch and freshness.
If you’re using split peas, then they’ll need to be soaked overnight in plenty of cold water before using.
- 100 g/3½ oz/½ cup dried red split lentils or split peas
- oil with a high smoking point such as rapeseed or sunflower, for frying
- 1 onion, diced
- chunk of fresh ginger, diced
- 6 garlic cloves, diced
- handful of fresh coriander (cilantro), stalks diced and leaves left whole
- 1 red chilli, diced
- 1 cinnamon stick
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp black mustard seeds
- 4 fresh tomatoes, chopped (or ½ x 400-g/14-oz can of tomatoes)
- 4 beetroot stalks and leaves, thinly sliced (save the beetroot for another meal)
- A few dollops of plain yogurt, to serve
Recipe from 30 Easy Ways to Join the Food Revolution by Ollie Hunter, published by Pavilion Books. Photography by Louise Hagger.