Roasted Beets + Green Lentils + Wilted Chard - Bryan Johnson's Blueprint Third Meal Recipe
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
- 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.
- 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.
- Wilt Chard - Sauté shallot and garlic with a dash of EVOO, then add chard and gently wilt for 1–4 minutes.
- Toast Walnuts - Toast walnuts on low heat until browned, about 3–4 minutes.
- Combine - In a bowl, mix the wilted chard, cooked lentils, roasted beets, and toasted walnuts.
- Season - Toss with a handful of chopped basil or dill, and season with pepper and chipotle powder.
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