I had some beets and beet greens to use up and wanted to add some protein. A trip to the Indian grocery near my apartment provided me with beluga lentils. I had never used them before but I think they are now my favorite! They retain a nice bite and don't get mushy like brown lentils and they take flavors well. This would make a great side to fish or tofu, but I just ate it over polenta as a main. The recipe calls for tamarind chutney, which I happened to have in my fridge. If you don't feel like buying it, you can replace it with a tablespoon of brown sugar, a squeeze of lemon and lime, and a half teaspoon of garam masala. I do suggest buying the chutney, though, because it's delicious. I use a spoonful all the time in sauteed vegetable dishes to make them a little more interesting.

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