Lentils With Ginger (And Beets)

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   1. Preheat oven to 375 degrees. Place beets, water, and 1/4 teaspoon salt in a baking dish. Cover with

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   parchment, then foil, and bake until beets are tender when pierced with the tip of a small knife, 45 to 55

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   minutes. Let stand until cool enough to handle. Peel and quarter beets, and place in a small bowl. Toss with

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   1 teaspoon oil.

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   2. Combine lentils and sliced ginger in a medium saucepan, and cover with water by 2 inches. Bring to a boil.

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   Reduce heat, and simmer gently. Cook, stirring occasionally, until lentils are tender, about 20 minutes.

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   Drain; discard ginger. Transfer to a large bowl, and stir in 1/2 teaspoon salt.

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   3. Combine remaining teaspoon salt and the grated ginger, onion, vinegar, and honey, and let stand for 15

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   minutes. Whisk in remaining tablespoon oil and the coriander. Pour over lentils, and toss to coat. Season

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    with pepper. Stir in chopped mint and cilantro. Arrange beet wedges on top of lentils. Garnish with herbs,

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    and serve immediately.

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    (or let cool and stew in its own juices :)

* Per serving · 4 servings · Values may vary.