Lentils with Roasted Beetroot and Mustard-Dill Dressing

Earthy flavours with a fresh counterpoint

This dish is all about contrast: roasted beetroot is sweet and tender, while green lentils stay savoury and firm. Cider vinegar and mustard cut through those earthy flavours, and dill adds a fresh, herby note. Thick yoghurt mellows the dressing, while hazelnuts bring a dry, crunchy bite. Serve it warm, so the lentils soak up the dressing without warming the yoghurt.

Beetroot keeps well, so it’s available in shops for much of the year. In the colder months, its deep, earthy flavour and roasted edges pair well with hearty lentils; in spring and summer, dill makes the dish feel lighter. Cut the beetroot into roughly equal-sized wedges so it cooks evenly. Give the pieces plenty of room on the baking tray: if they’re crowded together, they’ll steam rather than develop browned edges. Small wedges are usually ready sooner than large ones; pierce them to check that they’re tender.

Choose green or brown lentils that hold their shape. Red lentils break down as they cook and won’t give this dish the same firm texture. Cook the lentils until tender, but take them off the heat while they still have a little bite. Drain them well and toss with some of the dressing while they’re warm: this lets the mustard and vinegar soak in without making the lentils mushy. Cooking times vary by type and brand, so start tasting early.

Dijon mustard lightly thickens the dressing and gives it an even, punchy flavour. You can use wholegrain mustard instead if you’d like little mustard seeds and a bit more texture. Cider vinegar is mild and fruity; white wine vinegar works too, but add it gradually and taste as you go. No fresh dill on hand? A smaller amount of finely chopped parsley will work, though the flavour will be less pronounced. You can swap the hazelnuts for pumpkin seeds; toast them briefly in a dry frying pan and let them cool before adding.

Spread the yoghurt over the serving plate or serve it on the side, so everyone can help themselves. The dish is filling on its own, but also goes well with crusty bread or a simple green salad. Refrigerate leftovers, covered, within two hours and eat them within three days; it’s best to store the yoghurt and hazelnuts separately. Serve the lentils and beetroot warm or cold, and add the crunchy nuts just before eating.