One of the best things about blogging is that you get to have some amazing experiences. This past weekend was one for me. I was invited to go to Napa, California for US Dry Pea and Lentil Council. In case you didn’t know, 2016 is the International Year of Pulses. If you don’t know what pulses are, they categorized as beans, dry peas, chickpeas and lentils. We spent the weekend at the Culinary Institute of America (CIA) in Napa learned just how versatile and nutritious these pulses are! I got to make some fabulous recipes that I hope to share with you over the next few weeks. The first recipe I am sharing was my most favorite dish on the whole trip. It was Lentils with Roasted Beets and Lemon. The original recipe was a little more complicated, so I created a simplified version for you.
This dish is healthy, very easy, vegan and gluten free. I hope you love it as much as I did! Before I get to the recipe, I would love to share some of the other things I made while there. If you are following me on Instagram, you may have seen me post some of these pictures already.