Ingredients
1 cup red or yellow lentils
1 beet, peeled and cut into ½-inch cubes
2 carrots, peeled and cut into ½-inch cubes
½ tablespoon butter
½ teaspoon salt
¼ teaspoon pepper
1 handful of fresh parsley, chopped
2 scallions, sliced
1 clove garlic, minced
½ lemon, juiced
Preparation
Preheat oven to 375 degrees F.
In a medium saucepan, bring 2¾ cups water and the lentils to a boil.
Once it reaches a boil, reduce to a simmer for 15-20 minutes, or until the lentils are cooked through and no water is left. Set lentils aside to cool.
While the lentils cook toss beet and carrot with butter on a parchment-lined baking sheet. Arrange the vegetables in a single layer. Season with salt and pepper.
Roast vegetables until tender, about 15 minutes. When the beet and carrots are cooked through, remove from the oven and set aside to cool down. In a medium bowl, combine the scallions, garlic, parsley, and lemon juice with beets, carrots, and lentils.
Serve with a garnish of fresh parsley or mint and enjoy!
