Beetroot leaves are often discarded, but they are incredibly nutritious and can be turned into a delicious and hearty meal when combined with lentils. This simple recipe is rich in vitamins, minerals, and plant-based protein, making it both healthy and flavorful. Here’s how you can make this tasty dish using beetroot leaves and lentils.

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:

1. Cook the Lentils:

   • Rinse the lentils thoroughly under cold water.

   • In a pot, bring 3 cups of water or vegetable broth to a boil.

   • Add the lentils and a pinch of salt. Reduce the heat and simmer for 20-25 minutes or until the lentils are tender but not mushy. Drain any excess water and set the lentils aside.

2. Sauté the Vegetables:

   • In a large pan, heat olive oil over medium heat.

   • Add the cumin seeds and let them sizzle for 30 seconds.

   • Add the chopped onion and garlic, and sauté until softened and lightly golden, about 3-4 minutes.

3. Add the Beetroot Leaves:

   • Add the chopped beetroot leaves to the pan and sauté for 3-4 minutes until they wilt.

   • Stir in the turmeric, ground coriander (if using), and a pinch of salt and pepper.

4. Combine Lentils and Vegetables:

   • Add the cooked lentils and chopped tomato to the pan with the beetroot leaves. Stir everything together and cook for another 5 minutes, allowing the flavors to meld.

5. Adjust Seasoning:

   • Taste and adjust the seasoning with more salt and pepper, if needed. You can also add a squeeze of lemon juice to brighten the flavors.

6. Serve:

   • Serve the lentil and beetroot leaf dish warm, garnished with fresh herbs like parsley or cilantro and a wedge of lemon on the side.

Health Benefits:

• Beetroot Leaves: Rich in vitamins A, C, and K, beetroot leaves are great for promoting eye health, boosting immunity, and supporting blood clotting. They are also high in antioxidants and fiber.

• Lentils: Packed with protein, fiber, iron, and folate, lentils are a great plant-based protein that supports digestion, energy levels, and heart health.

Additional Tips:

• Optional Add-Ins: You can also add a pinch of chili flakes or a dash of balsamic vinegar for extra flavor.

• Make it Heartier: Serve with rice, quinoa, or a slice of whole-grain bread for a more filling meal.

This beetroot leaves and lentil dish is a great way to use the often-overlooked beet greens while creating a delicious, healthy, and satisfying meal. It’s quick to prepare and perfect for a light lunch or dinner!