Ingredients
- 2 red beetroots, chopped into small cubes
- 2 handfuls red lentils
- 2 tsp lime juice
- 2 – 3 laurel leaves or 1 bay leaf
- 1 tsp cumin (jeera) powder
- Unrefined salt to taste
- 2 cups vegetable stock (optional) or water
- Herbs for garnish.
Method
Photo by Vinita Punjabi
Cook the lentils with the beetroot in water or stock until the lentils are soft. Add laurel leaf and cumin and simmer for 5 – 10 mins. Add salt and lime juice. Garnish with herbs and serve hot.
Serves 2
