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Beetroot leaves, often discarded as waste, are actually a nutritional powerhouse filled with vitamins, minerals, and antioxidants. Combining them with lentils can transform these underrated greens into a hearty, nutritious, and delicious meal. Here’s a simple recipe to make the most out of beetroot leaves with the addition of wholesome lentils.
Ingredients:
Beetroot leaves from 2-3 beetroots (thoroughly washed and chopped)
1 cup of lentils (any variety, though brown or green hold up well)
1 medium onion, diced
2 cloves garlic, minced
1 large carrot, diced
1 teaspoon ground cumin
4 cups vegetable broth or water
Salt and pepper, to taste
Olive oil
Optional: lemon juice or vinegar for a tangy finish
Instructions:
Prepare the Lentils:
Rinse the lentils under cold water until the water runs clear.
In a large pot, add the lentils and cover with water. Bring to a boil, then reduce to a simmer. Cook for 20-30 minutes or until the lentils are tender but not mushy. Drain and set aside.
Cook the Vegetables:
While the lentils are cooking, heat a large skillet or pot over medium heat.
Add a splash of olive oil, then sauté the onion and garlic until translucent and fragrant.
Add the diced carrot and cook for another 5-7 minutes, until the carrot begins to soften.
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