Ingredients
| green lentils | 1/2 cup |
| rainbow or Swiss chard | 4 cups |
| large beets | 3 |
| walnuts | 3 tbsp |
| extra virgin olive oil (EVOO) | 1 tbsp |
| fresh herbs (basil, dill, mint) | handful |
| pepper | 1/4 tsp |
| chipotle powder | 1/4 tsp |
| Italian seasoning | 1 tbsp |
| garlic | 1 clove |
| large shallot | 1 |
Preparation
- Peel the whole beets with a vegetable peeler and cut into chunks. Place on a baking sheet, cover with 1 tbsp EVOO, and roast in the oven at 400°F–425°F for 35–40 minutes or until golden brown.
- Add 4 cups of water and 1 cup of lentils to a pot. Bring to a boil, reduce to a low simmer, and cook 18 minutes. Drain and rinse. Sprinkle with Italian seasoning.
- In a pan, sauté shallot and garlic with a dash of EVOO, and add a mound of chard (about four cups packed). Gently wilt for 1–4 minutes.
- Toast the walnuts on low heat until browned, about 3–4 minutes.
- In a bowl, combine the wilted chard, lentils, roasted beets, and toasted walnuts.
- Toss in a handful of chopped basil or dill. Season with pepper and a dash of chipotle powder.
Nutrition
- Calories: 624
- Protein: 22.3 g
- Fat: 30.5 g
- Carbohydrates: 78.3 g
- Fiber: 27.4 g