Test Kitchen: Lentils with Roasted Carrots and Beets
By Alaina Coffey, Senior Dietetics Student – Sargent College At this week’s test kitchen we served up a nutritious, flavor-packed meal of lentils with roasted carrots and beets. Lentils have numerous health benefits: they are high in protein and fiber, low in fat, and full of minerals such as iron, copper, phosphorus, folate, and manganese. This […]