michelle picker cooks

Here’s a fabulous way to eat those beet greens and stems that often go to waste. Truly delicious!

In a large, heavy pot heat 1 tablespoon of coconut oil over medium heat. Add 1 finely diced brown onion and sauté until translucent and soft. Add 1 teaspoon of chilli flakes and ¾ of a teaspoon each of ground coriander, ground cumin, and ground turmeric. Continue to cook until fragrant then add 4-5 cloves of finely diced garlic and a similar amount of finely diced fresh ginger. Cook for another minute before adding 1 large sweet potato cut into 2½cm (1″) dice. Stir to coat with the spices then add ¾ of a cup of green or brown lentils to the pot. Add 3½ cups of hot stock and bring to a simmer. Make sure the lentils are submerged and cover, leaving the lid partially open. Cook for 25 – 30 minutes until the lentils are just cooked. Now add a can of coconut milk, stirring as you add it to avoid curdling. Add the finely diced stems and the chopped leaves of a bunch of fresh beetroot. Season to taste with salt and freshly ground black pepper and continue to cook until the greens and stems are tender. Drizzle with a little lemon juice to serve.

*adapted from this recipe by Laura Wright