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Lentils With Roasted Beets and Carrots
Published 13 Jan 2016
Category : Low in fat
Type : Main course
Difficulty : Beginner
Directions : 20 minutes
Cooking time : 20 minutes
Price range : Cheap
Ingredients 4 Number of people
1 cup red or yellow lentils
1 beet, peeled and cut into 1/2-inch cubes
2 carrots, peeled and cut into 1/2-inch cubes
1/2 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 scallions, sliced
1 clove garlic, minced
Handful fresh parsley, chopped, plus more for garnish
1/2 lemon, juiced
Directions
1. Preheat oven to 375 degrees.
2. In a medium saucepan, bring 2 3/4 cups water and lentils to a boil. Reduce to a simmer for 15 to 20 minutes, until lentils are cooked through and no water is left. Set aside to cool.
3. While lentils cook, toss beet and carrot with butter on a parchment-lined baking sheet. Arrange vegetables in a single layer. Season with salt and pepper. Roast until tender, about 15 minutes. Set aside to cool.
4. In a medium bowl, combine scallions, garlic, parsley, and lemon juice with beets, carrots, and lentils. Garnish with additional parsley.
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