Green Lentils With Roasted Beets and Preserved Lemo

Name: Green Lentils With Roasted Beets and Preserved Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 small beets (about 1 pound), peeled; 1 teaspoon olive oil; Salt and freshly ground black pepper; 1 cup French green lentils; 1 carrot, peeled and finely diced; 1/2 small onion, finely diced; 1 bay leaf; 4 sprigs parsley; 2 sprigs thyme; 1 preserved lemon (available in specialty shops) or 2 teaspoons lemon zest; ⅓ cup chopped parsley; 2 tablespoons chopped mint sprigs for garnish; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 shallot, finely chopped; Salt and freshly ground black pepper; 5 tablespoons extra-virgin olive oil

Servings: persons

5 small beets (about 1 pound), peeled
1 teaspoon olive oil
Salt and freshly ground black pepper
1 cup French green lentils
1 carrot, peeled and finely diced
1/2 small onion, finely diced
1 bay leaf
4 sprigs parsley
2 sprigs thyme
1 preserved lemon (available in specialty shops) or 2 teaspoons lemon zest
⅓ cup chopped parsley
2 tablespoons chopped mint sprigs for garnish
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 shallot, finely chopped
Salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil

1
Preheat the oven to 350 degrees.
2
Reserve 1 beet for garnish and cut the remaining 4 into 1/2-inch cubes.
3
Toss the cubes with a teaspoon of oil, season with salt and pepper and bake 30 to 35 minutes, stirring occasionally.
4
Meanwhile, place the lentils, carrot, onion, bay leaf, parsley, thyme and 1/2 teaspoon salt in a small pot and add water to cover the lentils by about 3/4 of an inch.
5
Bring to a boil, then simmer, covered, until the lentils are tender, 20 to 25 minutes.
6
Discard the herbs, drain well and transfer to a large bowl.
7
To make the vinaigrette, combine the lemon juice, zest, shallot and 1/4 teaspoon salt and let stand for 15 minutes.
8
Whisk in the olive oil and season to taste with pepper and more salt if necessary.
9
To assemble the salad, quarter the lemon and scrape out the soft pulp.
10
Finely chop the pulp and stir 2 teaspoons into the vinaigrette.
11
Finely chop the lemon skin and add it, along with the vinaigrette, roasted beets, parsley and chopped mint, to the lentils.
12
Toss and serve on a platter.
13
Grate the reserved beet and use it for garnish with mint sprigs.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 small beets (about 1 pound), peeled, 1 teaspoon olive oil, Salt and freshly ground black pepper, 1 cup French green lentils, and more.

Yes, Green Lentils With Roasted Beets and Preserved Lemon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Lentils With Roasted Beets and Preserved Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions