The leaves of the beetroot are typically thrown out, but did you know that they contain a significant amount of nutritional value and that, when combined with lentils, they can be transformed into a dish that is both delicious and filling? Not only does this straightforward meal packed with a plethora of vitamins, minerals, and protein derived from plants, but it also guarantees a delightful culinary experience. Let’s get into the specifics of how you may quickly and easily prepare this delicious dish by utilizing lentils and beetroot leaves.
Ingredients:
1 bunch of beetroot leaves (washed and chopped)
1 cup lentils (green or brown)
1 small onion (finely chopped)
2 cloves garlic (minced)
1 medium tomato (chopped)
1 tablespoon olive oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon ground coriander (optional)
Salt and pepper to taste
3 cups water or vegetable broth
Lemon wedges (for serving)
Fresh herbs (parsley or cilantro, optional)
Instructions:
Cook the Lentils:
Rinse the lentils thoroughly under cold water.
Bring 3 cups of water or vegetable broth to a boil in a pot.
Add the lentils with a pinch of salt. Simmer for 20-25 minutes until tender. Drain excess water and set aside.
Sauté the Vegetables:
Heat olive oil in a large pan over medium heat.
Add cumin seeds and sauté for 30 seconds.
Sauté onion and garlic until golden and softened, around 3-4 minutes.
Add the Beetroot Leaves:
Toss in the chopped beetroot leaves and sauté until wilted for 3-4 minutes.
Mix in turmeric, ground coriander, salt, and pepper.
Combine Lentils and Vegetables:
Add cooked lentils and tomato to the pan with beetroot leaves. Cook for an additional 5 minutes for flavors to blend.
Adjust Seasoning:
Taste and adjust salt, pepper, and add a squeeze of lemon juice for a zing.
Serve:
Serve the dish warm, garnished with fresh herbs and a lemon wedge.
Health Benefits:
Beetroot Leaves: Overflowing with vitamins A, C, and K, beetroot leaves promote eye health, fortify immunity, and aid in blood clotting. They are also a rich source of antioxidants and fiber.