Updated: Oct 28, 2021
I used these seasoning but if you had a garam masala mix or other spices you like feel free to get creative.
2 Tbsp oil
1 tsp ground cumin 1 tsp ground coriander 1 tsp chilli flakes - adjust to your spice level
1 large onion – diced
1 knob ginger grated - or ginger powder 4 cloves garlic sliced 3 small beetroots - grated
beetroot stems - washed and chopped
beetroot top greens - washed and chopped
200g red lentils rinsed 700ml water or stock 4 tbsp coconut cream or yogurt
sea salt & black pepper to taste
Add the oil to a large frying pan and heat to a medium heat, add the onion and dry seasonings. Fry for a few minutes on a low to medium heat until soft and golden. Add in the garlic, ginger and grated beetroot and beet stems and stir for another few minutes. Cook for a further 3-4 minutes then add the lentils, water and coconut milk/yogurt. Stir well then turn down the heat and put the lid on the pan. Simmer for 30 minutes stirring occasionally. Add more water if needed. Just before serving add in the coconut cream or yogurt and the beet top greens, and stir well. We like to serve with rice, quinoa or barley. Garnish with coriander or basil and a little extra yogurt or coconut cream.