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.
Lentils: Laden with protein, fiber, iron, and folate, lentils offer a plant-based protein boost that aids digestion, boosts energy levels, and supports heart health.
Additional Tips:
Optional Add-Ins: Sprinkle chili flakes or a dash of balsamic vinegar for an added flavor kick.
Make it Heartier: Pair with rice, quinoa, or whole-grain bread for a more substantial meal.
This beetroot leaves and lentil dish not only introduces a new twist to your culinary repertoire but showcases a delightful, nutritious, and fulfilling meal. It’s a quick fix suitable for a light lunch or dinner, ensuring a satisfying dining experience. Enjoy!
