Ingredients:

• 1 cup dried lentils, rinsed
• 2 medium red beets, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth or water
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional garnishes: fresh parsley, lemon juice, or feta cheese

Instructions:

1. Cook the Lentils:

   • Start by placing the lentils in a medium saucepan. Add enough water to cover them by a couple of inches, bringing the water to a boil. Once boiling, reduce the heat and let them simmer uncovered for about 20-25 minutes, or until they are tender but still hold their shape. Drain any excess water.

2. Sauté the Vegetables:

   • While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant.
   • Add the diced beets to the skillet, stirring to combine. Sauté for about 10 minutes, or until the beets are just beginning to soften.

3. Combine Ingredients:

   • Add the cooked lentils to the skillet with the beets and onions. Pour in the vegetable broth or water, and stir everything together. Season with salt and pepper to taste.

4. Simmer:

   • Reduce the heat to low and let the mixture simmer gently for about 10-15 minutes, or until the beets are completely tender and the flavors have melded together beautifully.
5. Garnish and Serve:
   • Once the dish is ready, sprinkle with chopped fresh parsley, a squeeze of lemon juice, or a crumble of feta cheese for an extra layer of flavor. These additions enhance the natural sweetness of the beets and the earthiness of the lentils.
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