“A red lentil wonder
That finally shows colour,
Packed with nutrients
Zest & flavour.
A mellow shot
To boost the appetite,
If you’re about to binge
Start it right!
Leave it chunky
Or blend away,
Go away infection
Beets here to stay..”
Did you know beetroot leaves are edible? Yes sir! The young ones can be eaten raw, and as they get older it is advisable to cook/sauté them as you would do with spinach. Packed with vitamins and other nutrients, 1 medium beetroot – leaf, stalk & root et all helps boost immunity, fight infections, lower blood pressure and increase red blood cells. Aren’t those enough reasons to add it to your next meal?
And if you cook it like I did, you won’t care how healthy it is. You’ll just want more.
Ingredients
1 medium beetroot (with stalk & leaves), chopped
½ cup red lentils, washed and drained
½ red onion, diced
2 cloves of garlic, minced
½ teaspoon fresh ginger, grated
½ cup grape tomatoes, halved
1 green chili, finely chopped (more if you like it hotter!)
1 bay leaf
2 cloves, crushed
1 green cardamom, crushed
½ teaspoon cumin seeds
½ teaspoon turmeric powder
1 tablespoon coriander powder
½ teaspoon garam masala
2 teaspoons fresh coriander
4-5 tablespoons light olive oil (or any light oil of choice)
Salt to taste
Heat oil in a deep non-stick pan on high heat. Add cumin seeds and cook till they begin to splutter. Add the bay leaf, cloves and cardamom, and stir for few more minutes till they become fragrant. Now add the onions, garlic and green chili, turn heat to medium and cook till onions turn translucent. At this point add the tomatoes and all the dry spices. Cover and cook on medium heat for 3-4 minutes, till the tomatoes begin to soften and the oil begins to separate. Stir in the beetroot and lentils. Mix well and sauté for a few minutes. Finally add 2-2.5 cups of water and cover to cook for 15-20 minutes on medium heat, or till the lentils are fully cooked. Remove cover, turn heat to high and cook till the lentils are pretty mushy, and a bit of the liquid has been absorbed. Garnish with fresh coriander.
You can serve this as is, or blend it for a smooth texture. Personally, I prefer it chunky. A delicious and healthy starter to any meal.
