Black Beluga Lentils with Kale and Yellow Beets served with Layered Paratha and Yogurt
I wanted to make a black beluga lentil dish and used the results from when I last cooked with these lentils in May to use a 1:2 ratio of lentils to water (actually, broth - I included a vegan bouillon cube) cooked for 25m. Here is what I came up with.
Ingredients
- 1/2 cup black beluga lentils
- 1 cup water
- 1 medium yellow (or red) beet, peeled, top and bottom removed, then cut into approximately 3/8" cubes
- 2 leaves of kale, stems excepted and hand torn into approximately 3/4" squares (about a compressed cup)
- Vegan bouillon cube
- 1/8 cup onion cut into 3/8" cubes
- 2t lemon juice
- 1/4 t (or to taste) salt
- I put the lentils, beet, kale, bouillon cube, and water into a small stock pot and brought the contents to a boil, then simmered for 25m.
- I added the onion, lemon juice, and salt, and served.
I bought some prepared layered parathas (Indian flatbread); each bread had 9.5g of fat, so I won't classify this meal as a no added fat one. I added a dollop of my homemade yogurt.
Results
I loved the beets with lentils. The beets cooked nicely!
Ideas for the future
For some reason, red beets sometimes bother my digestion, but yellow ones don't. I should make more beet dishes, and include the beet greens.
My family has been very happy yogurt and my wife claims it is the best yogurt
with my homemade
My family has been very happy yogurt and my wife claims it is the best yogurt
with my homemade
0 Comments:
Post a Comment
<< Home