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Roasted Beets + Green Lentils + Wilted Chard - Bryan Johnson's Blueprint Third Meal Recipe

bryan johnson recipe roasted beets green lentils wilted chard

Source: Zero https://protocol.bryanjohnson.com/Recipe-Guide-by-Zero

Ingredients

  • ½ Cup Green Lentils
  • 4 Cups Rainbow or Swiss Chard
  • 3 Large Beets
  • 3 Tbsp Walnuts
  • 1 Tbsp Extra Virgin Olive Oil (EVOO)
  • Handful of Fresh Herbs (Basil, Dill, Mint)
  • ¼ Tsp Pepper
  • ¼ Tsp Chipotle Powder
  • 1 Tbsp Italian Seasoning
  • 1 Clove of Garlic
  • 1 Large Shallot

Steps

  1. Prepare Beets - Peel beets with a vegetable peeler, cut into chunks, place on a baking sheet, cover with EVOO, and roast at 400°F–425°F for 35–40 minutes or until golden brown.
  2. Cook Lentils - Add 4 cups of water and 1 cup of lentils to a pot, bring to a boil, reduce to a simmer, and cook for 18 minutes. Drain, rinse, and sprinkle with Italian seasoning.
  3. Wilt Chard - Sauté shallot and garlic with a dash of EVOO, then add chard and gently wilt for 1–4 minutes.
  4. Toast Walnuts - Toast walnuts on low heat until browned, about 3–4 minutes.
  5. Combine - In a bowl, mix the wilted chard, cooked lentils, roasted beets, and toasted walnuts.
  6. Season - Toss with a handful of chopped basil or dill, and season with pepper and chipotle powder.