Creators
Samara Pardi
Description
This vibrant Rainbow Lentils with Beet Greens recipe features a colorful mix of lentils, fresh vegetables, and crumbled feta, creating a nutritious and delicious dish perfect for any occasion.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Lentils | 1 cup | soaked for at least 1 hour |
Red Beets | 3 | large, with leaves still attached, beets roots peeled and chopped |
Carrot | 4 | peeled and chopped |
Sweet Potato | 1 | chopped |
Yellow Onion | 1 | chopped |
Italian Parsley | 1/2 cup | fresh, chopped |
Feta | 6 oz | crumbled |
Lemon Juice | 2 1/2 tbsp | 2.5 tbsp is about 1 lemon |
Olive Oil | 1/2 cup | |
Salt | ||
Pepper |
PREPARATION
- Drain lentils and bring to a boil in about 2 cups of water, then simmer for another 20-25 minutes, removing once they have reached the tenderness you like.
- Strain and set aside.
- Heat a couple tablespoons of olive oil in a saucepan and saute chopped onion, carrots and sweet potato.
- Season with salt & pepper and set aside once slightly browned.
- In the same pan with a couple more tablespoons of olive oil, saute the chopped beets the same way. These are cooked separately so that they don’t color all of the other vegetables.
- Set aside once softened to your liking.
- Bring some water to a boil and steam the whole beet leaves for about 8 minutes, until wilted but still bright in color.
- Arrange the warm leaves on a plate and drizzle with olive oil and sprinkle with salt & pepper.
- In a mixing bowl, combine the cooled lentils, sauteed chopped vegetables, crumbled feta, chopped parsley, a few tablespoons of olive oil, lemon juice and salt & pepper.
- Toss gently and serve alongside beet greens.