I’m really excited about this recipe for a few reasons. First, it looks super easy, healthy and delicious. Anything that hits in those 3 departments is a winner in my book. Second, while beets and carrots are awesome this time of year, they are pretty easy to find year round, making this a recipe you can go to anytime you need something easy, healthy and delicious. Win – Win.
French green lentils aren’t always easy to find, but you can order them online at Zursun, a great source for getting heirloom beans and lentils.
Huge thanks to Allison Boomer for the recipe. Allison is an artisanal food expert, marketing professional, writer and nutritionist. She partners with people and businesses who share a passion for handcrafted food. She’d love to connect with you on Facebook.
French Green Lentils Roasted With Carrots And Beets
by Allison Boomer
Robust, earthy flavor and beautiful deep fall green color make French green lentils – also known as Lentilles du Puy – one of the world’s finest legumes.
In this recipe lentils are oven roasted with caramelized carrots, beets, shallots and savory thyme. Finished with a splash of red wine vinegar and fresh parsley, the easy-to-prepare dish (no pot watching on the stove) is satisfying on its own or as a side dish.
- 1½ cup French green lentils
- 3 small beets, peeled and diced
- 2 carrots, peeled and diced
- 4 shallots, peeled and halved
- 6 tbsp. olive oil
- 2 sprigs fresh thyme
- salt and pepper to taste
- 3 tbsp. red wine vinegar
- ¼ cup chopped parsley
Sort and rinse lentils in cool water. Preheat oven to 400 degrees. Place beets, carrots, shallots and 3 tbsp. olive oil in a medium-size roasting pan. Coat vegetables evenly with oil. Add thyme, salt and pepper and cook in oven until vegetables begin to brown, about 20 minutes. Add lentils, 3 cups of water, stir, then cover pan with foil. Cook until lentils are tender and all water is absorbed, about one hour. Remove pan from oven, remove thyme spring and dress lentils with vinegar and remaining oil. Cool slightly and stir in chopped parsley. Adjust salt and pepper and serve.
Have you tried roasting lentils?
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