Wednesday, February 15, 2017

French Green Lentils with Roasted Beets and Carrots



About 6 years ago I was on a huge lentil kick. I used to make lentil salads every other day for work and find ways to add them to my everyday meals. I made a lot of mujaddara during this time as well. For some reason lentils have since gone off my radar, until my mom sent me this recipe. This is a warm, comfort food type of dish that is very guilt free (at least in my opinion). This makes a main course as itself, especially if you serve this with a salad and some crusty bread.


Recipe adapted from Z├╝rsun Idaho Heirloom Beans

3 small beets, peeled and chopped
2 carrots, peeled and chopped
4 shallots, peeled and halved
5 tablespoons olive oil
1 teaspoon dried thyme
salt and pepper to taste
1 1/2 cups French green lentils
3 cups water
3 tablespoons red wine vinegar
1/4 cup chopped parsley

Sort and rise the lentil in cold water, drain. In the meantime, preheat your oven to 400F/205C. Using a medium roasting pan, toss the beets, carrots and shallots with 3 tablespoons of olive oil. Add the thyme, salt and pepper and toss. Roast the vegetables in your oven until they being to brow, about 20 minutes. 

Add the lentils and 3 cups of water to the roasting pan and cover with foil. Continue to cook until the lentils are tender and the water has been absorbed.  This will take around 1 hour.

Remove the lentils form the oven. Dress with the vinegar and remaining olive oil. Once slightly cooled, add the parsley and season with salt and pepper, if desired.



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