You will need:
- 3 good sized beets with greens attached
- one medium red onion, diced
- 6 cloves garlic, minced or pressed
- 1 inch cube of ginger, minced or grated
- 1 medium jalapeno, minced or (I just tried this tonight for the first time) grated. Discard the skin after grating.
- 1 lb tempeh
- 1 cup lentils
- 4 cups water
- cooking oil
- cumin seeds
- ground cumin
- Put the cup of lentils and 4 cups water into a pot with 1 tsp salt and 1 tsp turmeric, bring to boil, turn down to medium and let simmer uncovered while you work on the other things. 25 minutes will be enough and you can do most of the rest in that time.
- Rinse the beets and their greens well. Chop the greens coarsely, chop the beets no bigger than 3/4" pieces (you can also slice thinly, julienne, etc. whatever you like.
- Saute the onion, 3 cloves of the garlic, the ginger and the jalapeno 6-8 minutes on medium high.
- Add the beets and a half cup of water and cover, reducing to medium low. After 10 minutes add the greens and tempeh, 1 tsp each of ground cumin, turmeric, salt, and 1/2 tsp pepper. Cover and let simmer.
- Fry the remaining garlic and 1 tbsp cumin seeds in 3-4tbsp oil over medium-low heat for 30 seconds to a minute. Take it off the heat.
- Take the lentils off the heat and if need be use a wire mesh strainer to drain excess liquid. Pour the lentils into the pan with the garlic and cumin seeds, mix well and let sit.
- Check the beets. They should be al dente (cooked through but still slightly firm). Take them off the heat.
- Put in mouth.