Lentils with Roasted Beets and Carrots
Welcome to my Lentils with Roasted Beets and Carrots post in the healthy living category of my blog. As of August 2018, there are 210 vegan or vegetarian recipes for you to enjoy. I will update photo when I make this recipe in the fall and it will have the carrots in the pot.
Ingredients
2 ½ cups French Lentils
About 1 dozen ( 1 large bunch ) medium carrots, with their tops on
About 1 dozen ( 2 large bunches ) medium beets
2 tbsp. olive oil
½ cup chopped fresh herbs ( basil, chives, parsley )
½ cup chopped carrot tops
Grated zest of one organic lemon
½ cup feta cheese ( omit if vegan )
½ to ¾ cup chopped garlic
Directions
- Remove the leafy tops from the carrots and beets. Reserve the carrot tops. Keep beet greens as they are delicious and nutritious. Wash and scrub the carrots and beets, removing any soil, leaving their skins on. Place the whole carrots and beets in a large French oven or enameled iron pot and mix in the 2 tbsp. olive oil, fully coating the vegetables in oil.
- In a 375 degree oven, roast the vegetables for about 30 to 45 minutes, until tender when pierced with a fork. If you wish, once the beets are cool enough to handle, you can remove the skins from the beets by gently rubbing them off with your fingers. I prefer leaving skins on myself.
- Meanwhile, rinse the lentils and check them for small pebbles, then place them in a medium saucepan. Cover them with water and bring to a boil.
- Simmer on medium heat, uncovered, for about 30 to 40 minutes, until tender but not falling apart or turning mushy. ( Add water as necessary through the cooking ).
- In a blender or food processor, puree the garlic, lemon juice, and salt to make the aioli. Add the olive oil and puree until thick and opaque and no chunks of garlic remain. Pour this mixture over the lentils. Add the chopped carrot tops, chopped herbs, and grated lemon zest and toss it all together. Season with a bit of salt and pepper if you wish.
- Place the roasted carrots and beets on top, then crumble the feta all around.
Serve warm or cold.
Yield 6-8 Servings
Recipe courtesy of Kitchen Vignettes and PBS
Printed in Spring 2018 Washington State University Alumni Magazine