Beluga Lentils With Beets And Beet Greens

• 1/2 cup beluga black lentils, rinsed
• 3 white or golden beets
• 1 cake beet greens, rinsed
• 1 tablespoon ghee or virgin coconut oil
• 1 tablespoon taramind chutney
• 2 tablespoons rice vinegar

1. Boil a pot of water and add lentils. Simmer for 25-30 minutes, until tender. Drain
2. Peel and slice beets into 1 inch by 1/2 inch slices. Separate beet green stalks from leaves and chop stalks into one inch pieces. Roughly chop leaves.
3. Heat a nonstick skillet over medium heat and add ghee or oil. Add beets in a single layer and cover. Cook for 10 minutes or until the bottom of the beets are browned. Flip and cover and cook for another 5 minutes.
4. Add beet green stalks to pan, stir, and cover again. Cook for 5 minutes longer.
5. Add beet green leaves and a splash of water. Stir and cover again for 3-5 minutes, until leaves are wilted.
6. Add drain lentils to skillet and stir. Add rice vinegar, tamarind chutney, and salt and pepper to taste.

beluga black lentils, white, cake, ghee, taramind chutney, rice vinegar

Taken from food52.com/recipes/19188-beluga-lentils-with-beets-and-beet-greens (may not work)