ADVERTISEMENT
Add the Beetroot Leaves:
Add the chopped beetroot leaves to the skillet. They will reduce in volume as they cook.
Sauté the mixture until the leaves are wilted and tender, about 5-10 minutes.
Combine Ingredients:
Once the lentils are cooked and drained, add them to the skillet with the vegetables.
Pour in the vegetable broth or water and bring the mixture to a simmer.
Stir in the ground cumin, salt, and pepper. Adjust seasoning according to your taste.
Simmer:
Let everything simmer together for about 10 minutes to allow the flavors to meld. If the mixture seems too thick, add more broth or water to reach your desired consistency.
Finish and Serve:
Finish the dish with a squeeze of lemon juice or a splash of vinegar for a bright, tangy flavor.
Serve hot, perhaps with a side of crusty bread or over a bed of rice for a fuller meal.
Nutritional Benefits:
Beetroot leaves are rich in vitamins K, A, and C, and are a good source of fiber, calcium, and iron. Lentils add essential protein and fiber, making this dish a balanced and nutritious choice that supports overall health.
Storage Tips:
This dish can be refrigerated for up to 3-4 days and makes excellent leftovers. The flavors often deepen overnight, making it even more delicious the next day.
This simple recipe not only maximizes the use of the whole beet plant but also provides a filling, nutritious meal that’s easy to make and packed with flavor.
ADVERTISEMENT
