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:
Pages: 1 2
