Beet-Raspberry Lentil Bowl

Happiness in a lentil bowl! Lentils are a good-mood superstar—offering blood-sugar-moderating fiber, energizing iron, and calming magnesium. Antioxidant-rich purple foods and berries (like red beets and raspberries) promote mental clarity. The abundant folate found in beets also supports increased blood flow to the brain and relaxation of blood vessels. Try adding goat cheese for a good balance of carbs, fats, and protein!

 

 

Ingredients:

-7 medium beets (any color)

-¼ cup plus 2 tablespoons olive oil, divided

-¾ teaspoon salt, divided

-1 cup green or brown lentils

-pinch of black pepper

-6 ounces raspberries, divided

-3 tablespoons red wine vinegar

-zest of ½ orange

-2 tablespoons orange juice

-1 small shallot (thinly sliced)

-½ cup chopped fresh mint

-¼ cup chopped fresh parsley

-⅓ cup chopped pistachios

-¼ cup sunflower seeds

 

To Make:

 

  1. Preheat oven to 425°. On a large sheet of foil, rub beets with 1 tablespoon oil and season with ⅛ teaspoon salt. Wrap in the foil (optional) and roast in oven for 45 minutes, until tender. (Some larger beets might take 10–20 minutes more.) Let cool; then peel and cut into wedges. Place in a large bowl.
  2. Place lentils in a small saucepan and cover with plenty of water. Bring to a boil. Cover and allow to simmer 15–20 minutes (until the lentils are al dente). Drain. Stir in 1 tablespoon olive oil, ½ teaspoon salt, and a pinch of pepper. Set aside to cool.
  3. In a small bowl, mash ½ cup packed raspberries with ¼ cup oil to make a chunky sauce. Whisk in vinegar, orange zest and juice, and ⅛ teaspoon salt. Pour over beets and toss. Add sliced shallot, remaining raspberries, mint, and parsley; toss again.
  4. To serve, spoon ½ cup lentils into four bowls. Arrange beet mixture on top. Garnish with pistachios and sunflower seeds.

Recipe and photo thanks to Delicious Living

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