Lentils with Tarragon, Shallots, and Beets Recipe

Name: Lentils with Tarragon, Shallots, and Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds beets, trimmed; 2 tablespoons plus 1/4 cup extra-virgin olive oil; 3 1/2 teaspoons coarse salt, plus more for seasoning; 1/4 cup water, plus more for cooking lentils; 1 pound French green lentils, picked over; 2 garlic cloves; 2 dried bay leaves; 1 shallot, minced; 1 teaspoon Dijon mustard; 2 tablespoons plus 1 teaspoon balsamic vinegar; 1 tablespoon chopped fresh tarragon; Freshly ground pepper

Servings: persons

3 1/2 pounds beets, trimmed
2 tablespoons plus 1/4 cup extra-virgin olive oil
3 1/2 teaspoons coarse salt, plus more for seasoning
1/4 cup water, plus more for cooking lentils
1 pound French green lentils, picked over
2 garlic cloves
2 dried bay leaves
1 shallot, minced
1 teaspoon Dijon mustard
2 tablespoons plus 1 teaspoon balsamic vinegar
1 tablespoon chopped fresh tarragon
Freshly ground pepper

1
Preheat the oven to 350F.
2
In a medium bowl, toss the beets with 2 tablespoons oil and 1 1/2 teaspoons salt.
3
Arrange on a rimmed baking sheet; pour 1/4 cup water into the pan.
4
Cover with foil; roast until the beets are easily pierced with the tip of a knife, 45 to 60 minutes.
5
Remove from the oven; let cool.
6
Peel and cut into 1/2-inch cubes.
7
Meanwhile, combine the lentils, garlic, and bay leaves in a 6-quart saucepan; add enough cold water to cover by about 3 inches.
8
Bring to a boil over medium-high heat.
9
Reduce heat to medium-low; simmer, stirring occasionally, until the lentils are tender but not mushy, 10 to 20 minutes.
10
Stir in the remaining 2 teaspoons salt, and cook about 5 minutes more.
11
Drain in a colander; let cool.
12
In a small bowl, combine the shallot, mustard, and vinegar; let stand 15 minutes.
13
Slowly whisk in the remaining 1/4 cup oil in a steady stream.
14
Transfer the lentils to a large serving bowl.
15
Add the vinaigrette and the tarragon; toss well to combine.
16
Toss in the beets.
17
Season with salt and pepper.
18
Serve, or cover and refrigerate up to 4 hours; bring to room temperature before serving.

288

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 12 ingredients. The key ingredients include: 3 1/2 pounds beets, trimmed, 2 tablespoons plus 1/4 cup extra-virgin olive oil, 3 1/2 teaspoons coarse salt, plus more for seasoning, 1/4 cup water, plus more for cooking lentils, and more.

Yes, Lentils with Tarragon, Shallots, and Beets 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!

Lentils with Tarragon, Shallots, and Beets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions