3 broccoli stems-optional (I never discard them. I remove the rough outer layer and use in many dishes)
4 carrots
1 yellow onion
a bunch of beet greens
1 cup of french lentils (darker in color and smaller)
1-1.5 cup of regular green lentils
3 cloves of garlic
olive oil
½ tsp of turmeric
rosemary (I used dried)
Salt and pepper (for adults)
Instructions
In a big pot, sauté chopped onions, carrots, celery and garlic for 5-8 minutes.
Add chopped beet greens and broccoli stems. Sauté for 3 minutes.
Add throughly washed lentils. Stir well. Pour water to cover lentils by an inch and a half. Season with salt, pepper, turmeric, rosemary. Simmer for 25 minutes or until desired consistency.
Add more water if you like the stew to be soupy. Top with parsley or dill. I didn't have any today but it still came out delicious.
Recipe by Soren's Purple Plate at https://sorenspurpleplate.com/lentil-stew-with-beet-greens/