Ingredients

1 tbsp ghee
1 red onion, diced
1 carrot, chopped
2 stalks celery, chopped
2 medium/large beets with their greens, peeled and chopped
4 cloves garlic, minced
½ tsp dried thyme
½ tsp dried oregano
1 bay leaf
1.5 c dried lentils
4 c vegetable broth
½ tsp sea salt (more to taste)
2 tbsp red wine vinegar
5 oz goat cheese (I like garlic and herb goat cheese here best!)

directions

Chop all your veggies.
In a large pot or dutch oven, heat the ghee over medium heat. Add all the chopped veggies. Sauté until the start to soften, about 5 minutes.
Add garlic, thyme, and oregano. Sauté for 1 – 2 minutes, until garlic becomes fragrant.
Add lentils, broth, and bay leaf, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 25 minutes or until lentils are softened.
While the lentils and veggies are simmering, clean and chop the beet greens. No greens on your beets? Sub 2 – 4 c spinach, Swiss chard, or kale.
After simmering, stir in red wine vinegar and beet greens. Stir until greens are wilted.
Top with goat cheese and enjoy!

Serves 5

If nutrition facts are your thing, as written, this has the following:
Calories: 340
Fat: 9 g
Carbs: 47 g
Fiber: 8 g
Protein: 20 g
And some standout vitamins and minerals:
Vitamin A: 51%
Vitamin B9/Folate: 80%
Vitamin C: 9%
Iron: 29%
Phosphorous: 15%
Magnesium: 10%
Zinc: 18%