Sprouted Red Lentils With Beet Greens (Daal Recipe)
Sprouted Red Lentils With Beet Greens (Daal Recipe)
(Serves 2)
Category : Anti-inflammatory foods
Preparation time : 20 minutes
LRF Sproutable red lentils – 1 cup
Water – 2 cups
Fresh Beet greens* - From a bunch of 6 chopped coarsely
Onions – 1 (chopped)
Minced garlic – 1 teaspoon
Minced ginger – 1 teaspoon
Cumin seeds - 1/4 to 1/2 teaspoon
LRF Olive oil - 1/2 teaspoon or less
Turmeric powder – 1/4 teaspoon
Salt - 1/4 teaspoon or according to preference
Red Cayenne pepper powder - 1/4 teaspoon or less
(or chili powder if you prefer)
Fresh squeezed juice of lemon – to taste
*You can also use kale, spinach and other leafy greens for this recipe instead of beet greens
Method of preparation
1. In a sauce pan, allow a cup of red lentils to cook in water and turmeric powder.
2. Meanwhile wash and chop the beet greens coarsely. Be sure to use fresh, tender stems, and discard the hard ones.
3. When the lentils are half done, add the beet greens, salt, red cayenne pepper (or chili powder) so that they cook together for few minutes.
4. For seasoning add cumin seeds to olive oil, cumin tends to cook faster in oil so keep the flame at medium.
5. Once the cumin splutters, saute finely chopped onions, along with minced garlic and ginger for a few minutes and add this to the daal-greens mixture.
6. If the consistency is too thick add some water. Goes well with cooked rice, quinoa or roti. If you would prefer the same in soup form, simply add more water.
Nutritional profile
Calories–745, Carbohydrates–126 g, Protein 50 g, Fat 6 g
• Anti-inflammatory diet
• High in fiber
• Rich in protein
• Good source of Thiamine (B1), folate, iron, and copper
• Very good source of manganese, vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, and magnesium.
