Ingredients
SERVINGS: 3-4 Serving(s)
- 1 tablespoon avocado (or other) oil
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 1 medium-large red beetroot, peeled and diced
- 1 medium-large kohlrabi
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 1 cup green lentils
- 1 can diced tomatoes
- salt and pepper to taste
Preparation
Peel the kohlrabi: Discard the woodiest parts of the skin and chop the rest; set aside. Chop the stems; set aside. Cut the peeled bulb into large dice; set aside. Chop the leaves.
In a large saucepan, heat oil over medium heat. Add onions, kohlrabi skins and stems and sweat until softened. Add garlic, beetroot, diced kohlrabi and lentils and enough water so that everything is covered by about 1 inch. Bring to a boil, lower heat and simmer for about 20 minutes. Add the diced tomatoes and juice, smoked paprika and cumin and bring to a simmer again. Add the leaves and simmer 10–15 minutes more on low heat, or until the lentils are soft. Season to taste.
About this recipe
Suggestion: Add sliced local smoked sausage to the final 5 minutes of simmering.
