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Serves
2 as a main, 4 as a side
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
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Ingredients
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1/2 cup
beluga black lentils, rinsed
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3
white or golden beets
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1 cake
beet greens, rinsed
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1 tablespoon
ghee or virgin coconut oil
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1 tablespoon
taramind chutney
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2 tablespoons
rice vinegar
Directions
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Boil a pot of water and add lentils. Simmer for 25-30 minutes, until tender. Drain
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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.
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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.
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Add beet green stalks to pan, stir, and cover again. Cook for 5 minutes longer.
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Add beet green leaves and a splash of water. Stir and cover again for 3-5 minutes, until leaves are wilted.
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Add drain lentils to skillet and stir. Add rice vinegar, tamarind chutney, and salt and pepper to taste.
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