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Cumin Lentil Stew with Beet Greens and Carrots
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup brown lentils, rinsed
  • 4 medium carrots, sliced into rounds
  • 1 bunch beet greens, stems removed and leaves chopped
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 lemon, cut into wedges

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
  • Stir in the cumin and cook for one minute until fragrant.
  • Add the carrots and rinsed lentils. Stir to coat everything with the oil and cumin.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes until the lentils are tender.
  • Stir in the chopped beet greens and cook for another 5 minutes until the greens wilt.
  • Season with salt and black pepper to taste. Serve hot with lemon wedges on the side.

Notes

Add the beet greens only at the end of cooking so they stay bright green and keep some texture. Leftovers thicken as they sit, so add a splash of broth when reheating. The lemon wedges are key for balancing the earthy flavors.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife