Turmeric Lentils with Roasted Beetroot and Kale
Ingredients
- 4 heads beetroot
- 1 cup red lentils
- 1/2 cup fresh garden peas
- 2 teaspoons turmeric
- black pepper to taste
- 1 tablespoon coconut oil
- 2 tablespoons sesame seeds
- salt to taste
- 2 cups kale
- kelp seasoning to taste
- fresh coriander to taste
Preparation
Roast 4 heads of beetroot in the oven with skin on for about 1 hour.
Cook 1 cup of lentils in water. While still hot, add 1/2 cup fresh garden peas, 2 teaspoons turmeric, black pepper to taste, and 1 tablespoon coconut oil. Stir well, then add 2 tablespoons sesame seeds and season with salt to taste.
In a pan, heat 1 tablespoon coconut oil. Add the peeled and cut beetroot and 2 cups of kale, and cook for 2 minutes. Season with Himalayan salt, pepper to taste, and kelp seasoning to taste.
Finally, add fresh coriander to the dish.
This dish is designed to be anti-inflammatory; add turmeric for its benefits and combine foods to stimulate lymph flow. All flavors work well together.
