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.
