Description
Sweet caramelized onions and toasted lentils bring out the best in earthy turnips. A simple, satisfying weeknight meal.
Ingredients
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- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 medium sized red onion, thinly sliced
- 3 pods garlic, very finely chopped
- 1 1/2 tbsp (22 ml) split yellow moong lentils (soaked for 1 hour)
- 3/4 cup (177 ml) small fresh turnips, halved
- 1/2 tsp turmeric
- Salt
- 1/2 tsp red cayenne powder
- 1 cup (237 ml) turnip greens, chopped
- 1 tbsp (15 ml) chopped cilantro to garnish
Instructions
- Heat the oil and add the cumin seeds; wait until they begin to sizzle.
- Add the red onion and cook until pale toffee-colored and fragrant.
- Add the garlic and sauté for 2–3 minutes.
- Add the lentils and cook for 2–3 minutes until toasty and slightly darker.
- Add the turnips, stir gently, and mix in the turmeric, salt, and red cayenne powder. Cook until the turnips are soft and shimmering.
- Mix in the turnip greens and cook until wilted.
- Stir in the cilantro and garnish.
Notes
- For richer flavor, use ghee or butter instead of olive oil.
- If turnips are large, increase cooking time to ensure they are tender.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 15