Feel free to substitute turnip greens for any others, like kale, spinach or collard greens. I was lazy and used frozen chopped greens. The sesame butter a.k.a. tahini adds a bit of richness, but can be omitted. Nice served on top of brown rice, potatoes or polenta.
- 1 large Onion, finely chopped
- 1 teaspoon Ginger, minced
- 3 cloves garlic, minced
- 2-3 large tomatoes, diced
- 1 lb. Turnip Greens
- 1/4 cup Vegetable Broth
- 1 1/4 cups Lentils, dry
- 1/2 teaspoon Cumin
- 1/2 teaspoon cardamom
- 1 pinch Red pepper
- 1/2 teaspoon Garam Masala
- 1 tablespoons Sesame Butter, or other nut butter (optional)
- Salt to taste
Heat a non-stick pot over medium-high heat. Add onion and cook, stirring often, until it softens and begins to brown. If it starts to stick, add a tablespoon of water or broth at a time.
Add ginger, garlic, and cumin, and cook for another minute or two, until the cumin becomes fragrant. Add 2 1/2 cups water or broth and bring to boil. Add soaked lentils and cook until almost tender, about 25 minutes.
Add tomato and cook for two more minutes.
Stir in the greens and 1/4 cup broth and cover tightly. Cook, stirring occasionally, until the greens are tender but still bright green, about 3-5 minutes.
Add remaining seasonings, cover and cook on low for about 5 minutes. Stir in tahini and add salt to taste.
SOURCE: Adapted from Fatfree Vegan