High-protein lentils are enlivened here by coriander, ginger, mint, and cilantro. For the best flavor, toast whole coriander seeds, then grind them to a fine powder. In a pinch, you can substitute a teaspoon of ground coriander instead of grinding your own. Beets add heart-healthy iron, potassium, and folate.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Place beets, the water, and 1/4 teaspoon salt in a baking dish. Cover with parchment, then foil, and bake until beets are tender when pierced with the tip of a sharp knife, 45 to 55 minutes. Let stand until cool enough to handle. Rub off skins with paper towel, then quarter beets and place in a small bowl. Toss with 1 teaspoon oil.
Step 2
Meanwhile, combine lentils and sliced ginger in a saucepan, and cover with water by 2 inches. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard ginger. Transfer to a large bowl, and stir in 1/2 teaspoon salt.
Step 3
Combine grated ginger, the onion, vinegar, honey, and 1/4 teaspoon salt; let stand 15 minutes. Whisk in remaining 1 tablespoon oil and the ground coriander. Pour over lentils, and toss to coat. Season with pepper. Stir in chopped mint and cilantro. Arrange beet wedges on top of lentils. Garnish with herb leaves, and serve immediately.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 173
Step 6
Saturated Fat: 1g
Step 7
Unsaturated Fat: 3g
Step 8
Cholesterol: 0mg
Step 9
Carbohydrates: 28g
Step 10
Protein: 9g
Step 11
Sodium: 383mg
Step 12
Fiber: 11g
