Don’t Throw Away Beetroot Leaves! Add Lentils and It Becomes a Delicious Meal - Page 2

Cook the Lentils:
- Rinse the lentils thoroughly under cold water.
- In a pot, bring 3 cups of water or vegetable broth to a boil.
- Add the lentils and a pinch of salt. Reduce the heat and simmer for 20-25 minutes or until the lentils are tender but not mushy. Drain any excess water and set the lentils aside.
Sauté the Vegetables:
- In a large pan, heat olive oil over medium heat.
- Add the cumin seeds and let them sizzle for 30 seconds.
- Add the chopped onion and garlic, and sauté until softened and lightly golden, about 3-4 minutes.
Add the Beetroot Leaves:
- Add the chopped beetroot leaves to the pan and sauté for 3-4 minutes until they wilt.
- Stir in the turmeric, ground coriander (if using), and a pinch of salt and pepper.
Combine Lentils and Vegetables:
- Add the cooked lentils and chopped tomato to the pan with the beetroot leaves. Stir everything together and cook for another 5 minutes, allowing the flavors to meld.
Adjust Seasoning:
- Taste and adjust the seasoning with more salt and pepper, if needed. You can also add a squeeze of lemon juice to brighten the flavors.
Serve:
- Serve the lentil and beetroot leaf dish warm, garnished with fresh herbs like parsley or cilantro and a wedge of lemon on the side.