1 (12 ounce) bag Cut 'N Clean Greens Beet Greens
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1 teaspoon ground ginger
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1 medium onion, chopped
2-3 garlic cloves, finely minced or crushed
1 cup lentils, rinsed and drained
2 1/2 cups vegetable broth
Salt to taste
Optional garnish: Chopped tomato, chopped mint or cilantro, diced avocado
Combine curry, cumin, ginger, turmeric, cayenne, onion, garlic, lentils and broth in a Crock-Pot (slow cooker). Stir, cover and cook on low for about 6 hours. Wilt beet greens in a skillet for about 3-4 minutes, or microwave them in covered container for 3 or so minutes until they are wilted. Stir wilted beet greens into lentils, cover and cook for another 30 minutes. (Greens are wilted separately for ease in fitting them into the slow cooker, so do not cook them to the point of mushiness before adding them.)
Lentils will be tender but not mushy when done. Taste and add salt if needed; amount of salt required will depend on saltiness of the broth used.
Serve in bowls, garnished with chopped tomato and mint or cilantro, or with diced avocado (or all of the garnishes!) if desired.
If you are not a strict vegan, this dish is also good with a dollop of plain yogurt on top, or even some crumbled feta cheese. You may also add diced tofu when you add the beet greens, to amp up the protein component. You may add the wilted beet greens at the beginning of the cooking time and cook them for the entire 6 1/2 hours, but be advised they will turn a dull greenish-yellow color similar to the color of the lentils. This recipe is equally satisfying as an entrée or side dish. Serve with rice if you like.