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Beet dahl

1 cup red lentils
1 bunch of beets
1 onion
2 stalks celery
2 cups water
1 bouillon cube
1 teaspoon garam masala
Salt to taste

Soak red lentils overnight. In a large soup pot add diced onion and sauté in a small amount of water. After 5 minutes add celery and cubed beets. Stir frequently and add more water if they stick to the bottom. Add lentils and enough water to cover ingredients (approx. 2 cups). Bring to a boil and then turn to low. Cook for 20-30 minutes or until beets are soft. Serve over rice or another grain.

 

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 Ashland, OR
This website is based on the opinions of Noah Volz and/or Rhythm of Healing, unless otherwise noted. The information is presented for educational purposes only and is not intended to diagnose or prescribe, nor to prevent, treat, mitigate or cure such conditions.
These statements have not been evaluated by the Food and Drug Administration.

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