This is a good recipe for people who garden and like to grow beets, but don’t know what to do with them once they are harvested.
- 2 cups lentils (1 16-ounce bag)
- 8 cups water
- 1 tablespoon turmeric
- 3-4 large beets, peeled and large diced
- 1 large onion large diced
- 5 cloves garlic (crushed) [2 teaspoons bottled crushed garlic]
- 2 tablespoons cumin
- 1 tablespoon coriander
- 1 large chicken breast (or block of tofu) cut into bite-sized chunks
- 1 veggie or chicken bouillon cube
- 2 tablespoons black/brown mustard seed (optional)
- 10 Crushed dried red chili’s (optional)
- Salt to taste
Step 1: Bring lentils, water and turmeric (and bouillon cube) to boil in large pot. Reduce to simmer, stirring occasionally.
Step 2: While lentils simmer, pop mustard seeds in a lightly-oiled frying pan. This will change the flavor. The seeds will be popped when you smell a rich, nutty aroma. Add onions and garlic (and chicken) and saute until onions start to become translucent.
Step 3: Add ingredients of the frying pan to the lentil pot. Add beets and crushed pepper and cook on medium-low heat for about 10 minutes or until lentils start to dissolve.(The beets, which will have a potato flavor and texture, will change the color of the curry from yellow to a rich orange-brown.)
Step 4: Serve hot.