Roasted Beets + Green Lentils + Wilted Chard - Bryan Johnson's B

Name: Roasted Beets + Green Lentils + Wilted Chard - Bryan Johnson's B
Cuisine: American
Ingredients: 4 cups rainbow or swiss chard; 3 large beet; 1 large shallot; 1 clove garlic; 1/2 lemon; 1/2 cup dry green lentils; 3 Tbsp walnuts; handful of fresh herbs (basil, dill, mint, etc); 1/4 Tbsp pepper; 1/4 Tbsp chipotle powder; 1 Tbsp italian seasoning; 1 Tbsp olive oil

6 steps

Updated at: Sat, 03 Feb 2024 23:48:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories802.9 kcal (40%)

Total Fat37.3 g (53%)

Carbs90.8 g (35%)

Sugars20.6 g (23%)

Protein38.8 g (78%)

Sodium384.2 mg (19%)

Fiber40.5 g (145%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

Instructions

Step 1

Peel the whole beets with a vegetable peeler and cut into chunks. Place ton baking sheet, cover with 1 Tbsp olive oil and roast in the oven at 200°C-220°c in the oven for 35-40 minutes or until golden brown.

Step 2

Add 960ml of water and 240g of lentils to a pot. Bring to a boil, reduce to a low simmer, and cook 18 minutes. Drain and rinse. Sprinkle with Italian seasoning.

Step 3

In a pan, sauté shallot and garlic with a dash of olive oil, and add a mound of chard (about 960g packed). Gently wilt for 1-4 minutes.

Step 4

Toast the walnuts on Iow heat until browned, about 3-4 minutes.

Step 5

In a bowl, combine the wilted chard, lentils, roasted beets, and toasted walnuts.

Step 6

Toss in a handful of chopped basil or dill. Season with pepper and a dash of chipotle powder.