Beet + Dill Lentils

Hello, hello!

I’m reposting this article from 2017, because I loved the recipe so much. Guys, it’s so good. I decided to revamp the photos–the other ones were really, really bad. (Which is fair–I was so new to photography then, and we all have to start somewhere!) I actually really want to write a post on what I’ve learned in the past few years about food photography and styling. Interested? Let me know in the comments!

Alright: keeping this post short and sweet! Read on for the recipe and for musings of me at 25 reaching the end of the culinary nutrition program I did.

With love,

April 4, 2017:

Happy April, friends!

It finally feels like Spring: crisp mornings, warm and breezy days, and every night the sun begs to stay out just a little bit longer. I for one, am looking forward to another Spring in Toronto, especially since last spring things were so chaotic with the bringing home of my rescue German Shepherd. After a year of having her, training her and getting her treated for heart worms, there is finally calm around here. So this time around, I am ready to do some city exploring (namely Farmer’s Markets, I’ll admit).

Oh, and gardening may be a thing in the near future, so definitely stay tuned for that. Did I mention this is the world’s most boring blog?

Seriously, though. It’s finally started to feel like home here: I have friends, I have my go-to dinner places, I have my favourite workout classes, and I have routine. And in a few weeks, I will be done school and ready to embark on the world of adulting. I am so ready to no longer be a student (banking and discounts, aside). These last few weeks back in school have made me really appreciate the time I had with my internship–when I finished for the day, I was done. No homework, or assignments. Free time to be creative, to lounge around, to bake. (There was so much baking.)

Beet + Dill Lentils

Okay, onto the food. These beet + dill infused lentils are so dreamy: savoury, sweet and fresh. It’s a beautiful transition dish that welcomes the vibrancy of Spring and the heartiness of Winter. This would pair perfectly with roasted chicken, or as a stand alone meal, as I ate it today.

I have recently started to love legumes, and have been more interested in adding them to my diet. I’m not a bean lover, and even grains are something I don’t often crave. But lately I have been loving more vegetarian-style legume dishes, and this beet and lentil dish just takes the cakes. I mostly blame the gorgeous blogs of My New Roots + The First Mess for their stunning vegetarian recipes.

OTHER POSTS YOU MIGHT LIKE

Roasted Grapefruit + Ginger Berry Yogurt

Paleo Blueberry Lemon Loaf

Beginner’s Guide To Plant-Based Eating

Nutrition Highlights

Lentils: lentils are such a super food: they’re high in protein, fibre, folate (important brain nutrient!) and manganese. Last year was the Year of the Pulses, and with good reason: they’re nutritious and economical, and some of the healthiest populations in the world eat quite a bit of lentils (they are a staple of the Mediterranean diet, for example). Lentils were found to lower cholesterol and reduce the risk of heart disease, improve digestion, help with weight loss and balance blood sugar.

Beets: the stunning red colour of beets comes from their high content of the antioxidant betanin. Beets are high in fibre, and low on the glycemic load, which means that they won’t spike your blood sugar. Beets have even been found to lower blood pressure and improve brain function, due to their high nitrate  content.

Dill: this underrated herb is high in polyphenols that may help fight depression. Studies with dill tablets also found that dill can help to lower cholesterol levels. A 2003 study on dill extract found that its anti-microbial properties can also fight against Candida.

I hope you give this recipe a go, and let me know in the comments what you think! Do you have specific recipes or blog posts you’d like to see? Be sure to let me know in the comments or by email tisha@thenourishedmind.ca ! xx

KITCHEN ESSENTIALS FOR THIS RECIPE

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Beet + Dill Lentils

Prep Time 15 minutes

Cook Time 35 minutes

Servings 4

Author Tisha Riman | The Nourished Mind

Ingredients

• 2 tbsp olive oil
• 1 1/2 cup beets about 4-5 small beets, peeled and chopped
• 1 onion chopped
• 5 garlic cloves minced
• 1 1/2 cup green lentils rinsed
• 4 cups chicken broth
• 3/4 cup beet juice
• 3 tbsp fresh dill
• salt to taste

Instructions

• In a pot, heat oil. Sautee onions and beets until onions become translucent.
• Add garlic and lentils, and cook until garlic is fragrant, about 3-5 minutes.
• Add chicken broth and simmer for 20 minutes, until vegetables are tender.
• Add beet juice and simmer 15 minutes, until lentils are tender. Stir in chopped dill and salt. Serve immediately, either on its own or with baked salmon like I did.