Low-Sodium Lentil Curry with Whole Wheat Rolls and Beetroot Salad

Ingredients

• 2.5 cup whole wheat flour (about 300g)
• 0.5 cup water (warm, 105-115°F (40-46°C))
• 0.5 cup milk (warm, 105-115°F (40-46°C))
• 1 tsp active dry yeast
• 1.5 tbsp honey
• 1.5 tbsp unsalted butter (melted)
• 0.5 tsp salt
• 1 pcs egg (large, for egg wash)

Instructions

1. 1

   Activate the yeast

   • In a large bowl or the bowl of a stand mixer, combine the warm water, warm milk, honey, and active dry yeast.
   • Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This indicates the yeast is active.
2. 2

   Make and knead the dough

   • Add the melted butter, salt, and 2 cups of the whole wheat flour to the yeast mixture.
   • Mix with a dough hook on low speed (or by hand with a wooden spoon) until combined.
   • Gradually add the remaining 1/2 cup of flour until the dough starts to pull away from the sides of the bowl. You may not need all of it.
   • Knead on medium-low speed for 6-8 minutes (or by hand on a lightly floured surface for 8-10 minutes) until the dough is smooth and elastic.
3. 3

   First rise

   • Lightly oil a clean bowl and place the dough inside, turning it once to coat.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4. 4

   Shape the rolls and second rise

   • Gently punch down the risen dough to release the air.
   • Divide the dough into 12 equal pieces and shape each piece into a smooth ball.
   • Arrange the rolls in a lightly greased 9x13 inch baking pan.
   • Cover the pan and let the rolls rise again for 30-40 minutes until they are puffy.
5. 5

   Bake the rolls

   • Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise.
   • In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash.
   • Gently brush the tops of the rolls with the egg wash.
   • Bake for 12-15 minutes, or until the rolls are golden brown and sound hollow when tapped. Internal temperature should be 190°F (88°C).
   • Let them cool in the pan for a few minutes before transferring to a wire rack.

Ingredients

• 4 pcs beets (medium, about 400g total)
• 2 tsp extra virgin olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 2 tbsp fresh dill (chopped)
• 0.25 pcs red onion (thinly sliced)
• 1 tsp honey
• 0.25 tsp salt
• 0.125 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the beets

   • Wash the beets thoroughly, leaving the skins on. Trim the leaves, leaving about an inch of the stem.
   • Place the beets in a large pot and cover with water.
   • Bring to a boil, then reduce the heat to a simmer. Cook for 30-40 minutes, or until they are tender when pierced with a fork.
   • Drain the beets and run them under cold water to cool them down.
2. 2

   Prepare the beets

   • Once cool enough to handle, the skins should slip off easily. Use your hands or a paper towel to rub them off.
   • Cut the peeled beets into bite-sized cubes or slices and place them in a medium bowl.
3. 3

   Make the vinaigrette

   • In a small bowl, whisk together the extra virgin olive oil, lemon juice, and honey.
   • Stir in the chopped fresh dill, salt, and black pepper.
4. 4

   Combine and serve

   • Add the thinly sliced red onion to the bowl with the beets.
   • Pour the vinaigrette over the beets and onions. Toss gently to combine.
   • For best flavor, let the salad marinate in the refrigerator for at least 15 minutes before serving.
   • Serve chilled or at room temperature.