Dinner Bowl #18

 

I am leaning hard into fall. It may not really be cool enough yet for it to be full-on autumnal, but I don't care. I'm ready to turn a page on summer. So I made a very autumnal meal with this basmati rice and beet greens and lentil curry (recipe from Your Vegan Family).

I served it with some sambal oelek because I felt it needed more spice, but otherwise I had it as written, made with red lentils and simmered a bit longer to soften the beet greens and stems more than they were after the suggested 10 minutes. I made the full batch, because I didn't know what else to do with all the beet greens I had, and stuck some in the freezer for future me to have one day when I'm not up to cooking. 

Although I think this is a lot soupier than my preference would be--if I made this again I would use less broth--I did really enjoy it. I genuinely wish I could buy beets without the greens sometimes, but my local store doesn't sell them that way, so I'm stuck, I guess, always having to find ways to eat the greens. There are worse things, of course. I enjoy the things I make with the greens. It feels nourishing, in any case.

And hey, I got to use some mustard seeds and cumin seeds in this, which I unearthed from some forgotten corner of my spice cabinet, so that's good, too!