The greens in this dish can be either turnip tops, mustard greens, dandelion greens, or broccolini.
Mats:
2Tbsp olive oil. I actually used butternut squash seed oil.
2 onions, diced
1 tsp ground coriander
2 tsp ground cumin
3 turnips, chopped into bite-sized cubes
1 1/2c red lentils
4 cloves garlic, minced
6 cups (2 boxes) vegetable stock
1 bunch broccolini/2c other greens
How-to:
Heat the oil in a large pot over medium heat
Add the onion and saute for 5 minutes until translucent
Add the cumin, coriander, minced garlic, and turnips. Stir to coat in spices.
Add the vegetable stock, bring to a boil, and cover. Cook for 15 minutes
Puree the mixture either in a food processor or with an immersion stick until smooth
Turn the heat to medium-low, add the lentils and boil for 10 minutes
Add the greens and boil for 5 minutes
Serve with crusty bread for optimum deliciousness.
