Beluga Lentils With Beets And Beet Greens – a delicious recipe with beluga black lentils, white, cake, ghee, taramind chutney, rice vinegar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Boil a pot of water and add lentils. Simmer for 25-30 minutes, until tender. Drain
2
Peel and slice beets into 1 inch by 1/2 inch slices. Separate beet green stalks from leaves and chop stalks into one inch pieces. Roughly chop leaves.
3
Heat a nonstick skillet over medium heat and add ghee or oil. Add beets in a single layer and cover. Cook for 10 minutes or until the bottom of the beets are browned. Flip and cover and cook for another 5 minutes.
4
Add beet green stalks to pan, stir, and cover again. Cook for 5 minutes longer.
5
Add beet green leaves and a splash of water. Stir and cover again for 3-5 minutes, until leaves are wilted.
6
Add drain lentils to skillet and stir. Add rice vinegar, tamarind chutney, and salt and pepper to taste.
62
kcal
Calories
4
g
Fat
5
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup beluga black lentils, rinsed, 3 white or golden beets, 1 cake beet greens, rinsed, 1 tablespoon ghee or virgin coconut oil, and more.
Yes, Beluga Lentils With Beets And Beet Greens falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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