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Lentils with Roasted Beets and Lemon

Lentils with Roasted Beets and Lemon

Entrees
Course
Difficulty
Easy
Pulse Type
Lentils
Specialty Diet
Gluten-free
Nutrition
300 calories or less
Cook Time
45 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

For the Beets:

  • 2 large beets peeled and cubed
  • 1 tsp olive oil
  • pinch salt sea

For the Lentils:

  • 1 large carrot diced
  • 1 medium onion diced
  • pinch sea salt

For the Lemon Vinaigrette:

  • 2 cloves garlic minced
  • 1 small lemon juiced
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 tbsp olive oil

Optional:

  • 1/4 cup parsley fresh, flat leaf; chopped

Instructions

  1. Preheat oven to 350.
  2. Dice the beets and place them in a bowl. Toss in the olive oil and sprinkle with sea salt. Spread the beets out onto a lined baking sheet.
  3. Cook in the oven for about 35 minutes.
  4. While the beets are cooking, add the lentils, carrot, and onion to a pot. Fill with enough water to cover the lentils. (About 2 cups) Bring to a boil, then turn down heat and simmer until all the water is absorbed and the lentils are soft.
  5. To make the vinaigrette, add all the ingredients to a small bowl and mix together well.
  6. To serve, add the beets and lentil mixture to a bowl. Pour the dressing over everything and toss. Garnish with fresh flat leaf parsley. You can also add more salt if needed. Enjoy!
  7. This should last at least 4 days in the fridge.

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