Lentil and Beetroot Leaf Stew

Ingredients:

• 1 cup lentils (red or green)
• 1 bunch beetroot leaves, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 carrot, diced
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp paprika or chili powder (optional)
• 1 tbsp olive oil
• 4 cups vegetable broth or water
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Prepare the Lentils:
   • Rinse the lentils under cold water until the water runs clear.
   • In a large pot, add the lentils and 4 cups of vegetable broth or water. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the lentils are tender.
2. Cook the Aromatics:
   • In a separate pan, heat the olive oil over medium heat. Add the cumin seeds and sauté until they start to sizzle and release their aroma.
   • Add the chopped onion and cook until it becomes translucent.
   • Stir in the minced garlic and cook for another minute.
3. Add Vegetables:
   • Add the diced tomatoes and carrot to the pan. Cook until the tomatoes soften and release their juices.
   • Stir in the turmeric powder, paprika or chili powder (if using), and salt and pepper to taste. Cook for 5-7 minutes until the mixture thickens slightly.
4. Combine Lentils and Vegetables:
   • Once the lentils are cooked, add them to the vegetable mixture along with any remaining liquid.
   • Add the chopped beetroot leaves to the pot and stir well to combine.
5. Simmer the Stew:
   • Let the stew simmer for another 10-15 minutes, allowing the beetroot leaves to wilt and the flavors to meld together. If the stew becomes too thick, you can add more broth or water to reach your desired consistency.
6. Final Touches:
   • Taste the stew and adjust the seasoning as needed. If you like, you can squeeze in some fresh lemon juice for a tangy finish.
7. Serve:
   • Serve the lentil and beetroot leaf stew hot, either on its own or with a side of crusty bread or rice. Enjoy this nutritious and delicious meal!

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This recipe is a great way to make use of beetroot leaves that might otherwise be discarded, turning them into a wholesome dish with lentils.