by Melanie A. Albert, intuitive cooking expert, author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLCs
Today’s intuitive recipe is inspired by all the left-over veggies in my refrigerator. Fortunately, we are in the amazing Winter growing season and our local Arizona farmers are growing a wide variety of beautiful food.
We can easily roast all kinds of veggies with the simple veggie roasting method in the Romanesco & Sweet Potato Blog. Today I roasted sunchokes, leeks, green garlic, golden beets, red and white radishes, purple cauliflower, broccoli, red pepper, a tomato and one Brussels sprout.
How to Cook Black Beluga Lentils
While the veggies were roasting I started to think about how the colorful veggies would beautifully contrast nicely with rich Black Beluga Lentils, with their deep color and delicate flavor.
How to Cook Black Beluga Lentils
SIMPLE INGREDIENTS
- 1 cup black Beluga Lentils
- 2 cups veggie stock
- 3 inches kombu
- 2 garlic cloves
SIMPLE STEPS
- Place all ingredients into pot.
- Bring to a boil.
- Simmer for 20-25 minutes with lid.
- Enjoy with roasted veggies.
Arizona Winter Farmers Roasted Veggies
Let’s take a look at the beautiful roasted veggies…from refrigerator, to oven, to plate.
SIMPLE VEGGIE ROASTING STEPS
- Place cut veggies in a bowl.
- Drizzle extra virgin olive oil and a little sea salt to fully coat the veggies with the oil.
- Place on parchment-lined sheet pan.
- Roast at 375 degrees for 15 minutes.
- Flip veggies.
- Roast for another 15 minutes.
Mindfully plate the roasted veggies and Black Beluga Lentils one-by-one…
Another view of the beautiful, colorful roasted veggies and black beluga lentils…
The final plate…
ACTION: Have fun roasted veggies and cook some black Beluga lentils. Share your creations with us on Facebook: www.facebook.com/NewViewHealthyEating