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Masala Beluga Lentils with Roasted Baby Beets

You need only six ingredients — and one is salt! — to make this flavorful dish. Add a seventh — greens — for a little crispness and visual flair. FYI, garam masala, an Indian spice blend, can be found at many grocery stores and Indian markets.

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 203kcal

Author Erika

Ingredients

• 12 baby beets
• 1 1/2 cups beluga lentils small black lentils
• 1 teaspoon kosher salt
• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar or other vinegar
• 1 tablespoon garam masala
• Small handful of mâche or baby salad greens for garnish (optional)

Instructions

• Preheat the oven to 375°F. Place the beets and 1⁄4 cup water in a small roasting pan, cover with foil, and roast for 40 to 50 minutes, or until the beets are just tender to the touch. Cool and peel the beets with a paring knife, and then cut each beet into quarters and set aside.
• Meanwhile, combine the lentils and 3 cups of water in a small saucepan over medium heat. When the water boils, reduce the heat to a low simmer, add the salt and olive oil and cook, uncovered, stirring every 5 minutes, for 15 minutes, or until the lentils are still firm and intact, but starting to be creamy inside.
• Drain any excess water, stir in the vinegar and garam masala, remove the pot from the heat, and transfer the lentils to a bowl to cool. If desired, add more salt, oil, vinegar, or garam masala to taste, then transfer lentils to a serving dish, garnish with the beets and greens, and serve warm or cold.

Nutrition

Calories: 203kcal | Carbohydrates: 25g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 342mg | Potassium: 203mg | Fiber: 9g | Sugar: 4g | Vitamin A: 22IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 3mg

Photography Maren Caruso

Recipe Victoria Granof / Photography Maren Caruso

Recipe Emily Garland / Photography Maren Caruso

Here, the chef of Portland, Oregon’s famed Bollywood Theater restaurant, Troy MacLarty, embellishes gluten free fried snacks with sautéed winter squash in the cold months, fresh fava beans in the spring, zucchini during summer, or peas anytime (they’re the only frozen vegetables he uses). He also uses a mixture of three types of dal (dried split lentils)—chana, urad, and masoor. Follow his lead for more varied flavor or keep it simple. FYI, the lentils need to soak in water for 8 hours.

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Gluten-Free Indian Fritters with Tamarind Raita

Don’t have a candy thermometer to test the oil’s temperature when frying these fritters? See if it’s ready by dipping in a wooden spoon handle or a wooden chopstick; if the oil surrounding it produces a steady, but not vigorous, stream of bubbles, it’s hot enough.

Servings 8

Author Troy MacLarty

Ingredients

• 1 large Yukon gold potato
• 3 cups chana dal, soaked 8 hours or overnight, rinsed, and drained
• 1/2 cup peeled and chopped ginger
• 2 serrano chiles, seeded and coarsely chopped
• 1 cup thawed frozen petite green peas
• 1-1/2 tablespoons garam masala spice
• 1/2 tablespoon cayenne pepper
• 2 tablespoons chopped fresh cilantro
• Kosher salt
• Vegetable oil, for frying
• 1 recipe Tamarind Raita (below)

Instructions

• Put the potato in a small saucepan. Fill the pan with water to cover, bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes or until fork tender. Remove and let cool enough to handle. Peel and cut unto 1/4-inch dice.
• In a food processor, process the lentils, ginger, and chiles to a fine paste. Transfer one-third of the mixture to a blender and blend, adding a little water, a tablespoonful at a time, to make a very smooth paste. In a bowl, mix both lentil pastes with the potato, peas, garam masala, cayenne, cilantro, and 3/4 teaspoon salt. Beat with a spoon until light and fluffy.
• In a large pot, heat 2 inches of oil to 350°F. Carefully drop in tablespoonfuls of the batter and fry until browned and crispy, 2 to 3 minutes. Transfer to a paper towel–lined plate, sprinkle with salt, and serve

Photography John Valls

WHERE TO BUY: Amazon or well-stocked grocery stores

INGREDIENTS: Rice flour, almonds, potato starch, expeller pressed safflower oil, sea salt, natural flavors

CERTIFIED GLUTEN FREE: Made in a certified gluten-free facility

CONTAINS STATEMENT: Contains milk

REVIEW DATE: March 2019

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no added cost to you. When we do score a few    shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.  

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To keep this fondue hot, serve it in a fondue pot or reserve it in its larger skillet over low heat but serve it in a small cast-iron skillet, refilling as needed.

Servings 6 as an appetizer

Ingredients

• 1 small white onion chopped
• 1 small poblano chile seeded and chopped
• 8 ounces gluten-free Mexican chorizo casing removed
• 1/2 cup gluten-free lager beer
• 8 ounces jack cheese grated
• Kosher salt and freshly ground pepper
• 1 small tomato chopped
• 1/4 cup chopped cilantro

Instructions

• Heat an 8-inch cast-iron skillet over medium heat. Add the onion, chile, and chorizo. Stir, breaking up the chorizo into small pieces. Cook, stirring occasionally, until the chorizo is browned and the vegetables are tender, 8 to 10 minutes. Add the beer and stir, scraping up any brown bits from the bottom of the pan. Turn the heat to low and add the cheese a little at a time, stirring constantly until all the cheese is melted and smooth. Season lightly with salt and pepper.
• Remove from the heat, sprinkle with chopped tomato and cilantro, and serve immediately in the pan or transfer to a fondue pot with a tea light and keep warm. Serve with whatever you'd like to dip into it, perhaps roasted vegetables and tortilla chips.

Photo: Emma K. Morris

WHERE TO BUY: amazon.com

INGREDIENTS: Organic almond, cashew, organic maple syrup, macadamia, organic pumpkin seed, organic sunflower seed, organic coconut butter, pecan, organic honey, furikake (black sesame, white sesame, pickled red shiso leaf [redshiso, sea salt, ume plum vinegar], nori seaweed), sesame tahini, white chia, organic ground flax, organic celtic sea salt)

CONTAINS STATEMENT: None                      

CERTIFIED GLUTEN FREE: Yes

OTHER HELPFUL INFORMATION: Dairy-, egg-, soy-free, non-GMO

REVIEW DATE: July 2018

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no cost to you. But this has no influence on what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.

INGREDIENTS: Water, tapioca starch, canola oil and/or safflower oil and/or sunflower oil, egg whites, corn starch, potato starch, cane sugar, cellulose powder, salt, glucono-delta-lactone, guar gum, yeast, pectin, sodium bicarbonate, sodium alginate, modified cellulose 

CERTIFIED GLUTEN FREE: Yes

CONTAINS STATEMENT: Eggs

REVIEW DATE: 3/19

Recipe Victoria Granof
Photography Chelsea Cavanaugh

Recipe Claudine Dagit
Photography and Styling Zoe Armbruster