Delicious Living

Beet-Raspberry Lentil Bowl

Happiness in a bowl! Lentils are a good-mood superstar, offering blood-sugar-moderating fiber, energizing iron and calming magnesium. Antioxidant-rich purple foods and berries promote mental clarity. Beets’ abundant folate increases blood flow to the brain and relaxes blood vessels. If you like, add goat cheese for a good balance of carbs, fats and protein, plus added calcium.

(vegan, gluten free, dairy free, staff favorite)

Recipe Yield: 
4 servings
Recipe Ingredient Details: 
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
cup chopped pistachios
¼ cup sunflower seeds
Recipe Instructions: 
Preheat oven to 425°. On a large sheet of foil, rub beets with 1 tablespoon oil and season with 1 /8 teaspoon salt. Wrap in the foil, and roast in oven for 45 minutes, until tender. (Some larger beets might take 10–20 minutes more.) Unwrap and let cool; then peel and cut into wedges. Place in a large bowl.
Place lentils in a small saucepan and cover with plenty of water. Bring to a boil, then cover and simmer 15–20 minutes (al dente). Drain well, and stir in 1 tablespoon olive oil, ½ teaspoon salt and a pinch of pepper. Set aside to cool.
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.
To serve, spoon ½ cup lentils into each of four bowls. Arrange beet mixture on top, and garnish with pistachios and sunflower seeds.
Recipe Additional Notes: 

PER SERVING: 552 cal, 29g fat (18g mono, 7g poly, 4g sat), 0mg chol, 557mg sodium, 57g carb (15g fiber, 14g sugars), 19g protein

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