LENTILS WITH TARRAGON, SHALLOTS, AND BEETS
Deep-hued lentils and roasted beets make a delicious combination.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a medium bowl, toss beets with 2 tablespoons oil and 1 1/2 teaspoons salt. Arrange on a rimmed baking sheet; pour 1/4 cup water into pan. Cover with foil; roast until beets are easily pierced with the tip of a knife, 45 to 60 minutes. Remove from oven; let cool. Peel and cut into 1/2-inch cubes.
- Meanwhile, combine lentils, garlic, and bay leaves in a 6-quart saucepan; add enough cold water to cover by about 3 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, stirring occasionally, until lentils are tender but not mushy, 10 to 20 minutes. Stir in remaining 2 teaspoons salt, and cook about 5 minutes more. Drain in a colander; let cool.
- Make vinaigrette: In a small bowl, combine shallot, mustard, and vinegar; let stand 15 minutes. Slowly whisk in remaining 1/4 cup oil in a steady stream.
- Transfer lentils to a large serving bowl. Pour vinaigrette over lentils, and add tarragon; toss well to combine. Toss in beets. Season with salt and pepper, and serve, or cover with plastic wrap and place in refrigerator up to 4 hours; bring to room temperature before serving.
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Mariah Ehlers
mariahe@yahoo.comI'm so glad I found this recipe. It's a healthy and delicious way to enjoy lentils.
Jadoon Mobile zone
zone.j@aol.comThis dish is a great way to get your kids to eat their vegetables. My kids love the sweet flavor of the beets.
Marnus Venter
v.marnus@aol.comI'm always looking for new ways to cook lentils and this recipe is a great addition to my repertoire.
Ariefull Islum
ariefull@yahoo.comI'm not a vegetarian but I'm always looking for new and delicious meatless meals. This lentil dish is definitely a keeper.
Adanna Thomas
thomas.adanna62@hotmail.comThis lentil dish is a great way to use up leftover beets. I always have a few beets left over after making borscht and this is a great way to use them up.
Adriana
adriana45@yahoo.comI love how easy this recipe is to make. I can have it on the table in under 30 minutes.
Shamshad Aziz
aziz-s@gmail.comThis dish is a great balance of sweet and savory. The beets add a nice touch of sweetness while the tarragon and shallots provide a savory balance.
Raven Black
raven_black75@gmail.comI'm always looking for new and exciting lentil recipes and this one definitely fits the bill. I'll be making it again and again.
Maniqua Black
maniqua_black@aol.comI made this dish for a potluck and it was a hit! Everyone raved about the unique and delicious flavor.
FF Fahim. YT
f_yt71@yahoo.comThis dish is a great way to get your daily dose of vegetables. I especially love the earthy flavor of the beets.
Ed Q
q_e@yahoo.comI've never been a huge fan of lentils but this recipe changed my mind. The tarragon and shallots really elevated the flavor.
Kabelo Sbu
s@hotmail.frMy family loved this lentil dish. It's now a regular in our meal rotation.
Adesuwa Lamb
a.lamb@yahoo.comThe lentils turned out perfectly tender and the beets added a beautiful color and sweetness to the dish. I'm definitely making this again!
SBM STUDIO
sbm_s@yahoo.comI've been cooking for years and I must say, this lentil recipe is one of the best I've tried. It's easy to make, healthy, and bursting with flavor.
Ayitso Ndakalu
ndakaluayitso@gmail.comThis lentil dish with tarragon, shallots, and beets was an absolute delight! The combination of flavors and textures was simply divine.