Greens with Curried Lentils

This Middle Eastern-inspired lentil dish works perfectly with beet or mustard greens. You can also use chard.

I recommend using red lentils for this dish, they cook faster. Curried lentils are paired with the strong flavor of hearty greens and the relatively neutral flavor of a lemon quinoa. It all turns into a tasty, ultra-nutritious meal that’s good for your blood vessels and even better for your taste buds.

Grocery List: Curried Lentils with Beet Greens
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Curried Lentils and Beet Greens with Quinoa

Produce

garlic (if needed)

1 large sweet onion (if needed)

1 bunch green onions

1 beet, greens, mustard greens or chard

1 lime 

1 lemon

One melon of choice

Canned/Dried Foods

quinoa(if needed)

one bag red lentils

low-sodium vegetable broth(if needed)

balsamic vinegar(if needed)

molasses(if needed)

ground cumin(if needed)

curry powder(if needed)

ground turmeric (if needed)

white wine to cook with(if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

crumbled feta  cheese(if needed)

Nutritional Value

Nutritional Analysis

Curried Lentils, Beet Greens and Quinoa

Per Serving

Calories: 618

Protein: 17 g

Carbohydrates: 92 g

Total Fat: 15 g

(Saturated Fat: 2.5 g

Dietary Fiber: 19 g

Cholesterol: 10 mg

Sodium: 490 mg

% calories from fat: 25.2 %

1 C. curried lentils with 2/3 C. cooked quinoa and 1 C. or ½ of the beet greens with 6 oz. of melon slices.