If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I had some beets and beet greens to use up and wanted to add some protein. A trip to the Indian grocery near my apartment provided me with beluga lentils. I had never used them before but I think they are now my favorite! They retain a nice bite and don't get mushy like brown lentils and they take flavors well. This would make a great side to fish or tofu, but I just ate it over polenta as a main. The recipe calls for tamarind chutney, which I happened to have in my fridge. If you don't feel like buying it, you can replace it with a tablespoon of brown sugar, a squeeze of lemon and lime, and a half teaspoon of garam masala. I do suggest buying the chutney, though, because it's delicious. I use a spoonful all the time in sauteed vegetable dishes to make them a little more interesting. —Cathy Likes Cheese
Serves 2 as a main, 4 as a side
- 1/2 cup beluga black lentils, rinsed
- 3 white or golden beets
- 1 cake beet greens, rinsed
- 1 tablespoon ghee or virgin coconut oil
- 1 tablespoon taramind chutney
- 2 tablespoons rice vinegar
- Boil a pot of water and add lentils. Simmer for 25-30 minutes, until tender. Drain
- 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.
- 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.
- Add beet green stalks to pan, stir, and cover again. Cook for 5 minutes longer.
- Add beet green leaves and a splash of water. Stir and cover again for 3-5 minutes, until leaves are wilted.
- Add drain lentils to skillet and stir. Add rice vinegar, tamarind chutney, and salt and pepper to taste.