Cook The Book: Lentils With Roasted Beets

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   Preheat the oven to 375u00b0.

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   Wrap the beets individually in aluminum foil

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   and put them in a baking pan. Roast the beets until tender, about 1 hour.

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   While the beets roast, rinse the lentils in cold water. Put the lentils in a

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   medium pot with 3 cups water, onion, garlic cloves, and bay

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   leaf. Bring to a boil over medium heat, reduce heat to low, and gently simmer

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   until all the water has been absorbed and the lentils are tender, about 1 hour.

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   Add more water if you need to. Use a slotted spoon to fish out the onion,

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   garlic, and bay leaf. Remove the beets from the oven, unwrap, and when cool

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    enough to handle, slip off the skins. Dice the beets, then add them to the len-

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    tils. Season to taste with salt and pepper. Transfer to a serving dish and drizzle

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    generously with a really good extra-virgin olive oil, and garnish with lots of

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    chopped parsley and scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.