A New View of Healthy Eating: Daily Healthy Recipes by Melanie Albert: Clean my Refrigerator Roasted Veggies & Beluga Lentils

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by Melanie A. Albert, intuitive cooking expert, author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLCs

Today’s intuitive recipe is inspired by all the left-over veggies in my refrigerator. Fortunately, we are in the amazing Winter growing season and our local Arizona farmers are growing a wide variety of beautiful food.

We can easily roast all kinds of veggies with the simple veggie roasting method in the Romanesco & Sweet Potato Blog. Today I roasted sunchokes, leeks, green garlic, golden beets, red and white radishes, purple cauliflower, broccoli, red pepper, a tomato and one Brussels sprout.


How to Cook Black Beluga Lentils

While the veggies were roasting I started to think about how the colorful veggies would beautifully contrast nicely with rich Black Beluga Lentils, with their deep color and delicate flavor.


How to Cook Black Beluga Lentils


  • 1 cup black Beluga Lentils
  • 2 cups veggie stock
  • 3 inches kombu
  • 2 garlic cloves


  • Place all ingredients into pot.
  • Bring to a boil.
  • Simmer for 20-25 minutes with lid.
  • Enjoy with roasted veggies.

Arizona Winter Farmers Roasted Veggies

Let’s take a look at the beautiful roasted veggies…from refrigerator, to oven, to plate.



  • Place cut veggies in a bowl.
  • Drizzle extra virgin olive oil and a little sea salt to fully coat the veggies with the oil.
  • Place on parchment-lined sheet pan.
  • Roast at 375 degrees for 15 minutes.
  • Flip veggies.
  • Roast for another 15 minutes.

Mindfully plate the roasted veggies and Black Beluga Lentils one-by-one…

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Another view of the beautiful, colorful roasted veggies and black beluga lentils…


The final plate…


ACTION: Have fun roasted veggies and cook some black Beluga lentils. Share your creations with us on Facebook: www.facebook.com/NewViewHealthyEating



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