Lentilles du Puy with Roasted Carrots and Beets

Name: Lentilles du Puy with Roasted Carrots and Beets
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 3 small beets, peeled and diced; 1 large carrot, peeled and diced; 4 shallots, peeled and halved; 3 ⁄ 4 cup extra-virgin olive oil; 2 sprigs fresh parsley; 2 sprigs fresh thyme; Salt and freshly ground black pepper; 3 ⁄ 4 lb. lentilles du Puy, or other French-style green lentils, picked over and rinsed; 3 tbsp. sherry vinegar; 1 ⁄ 4 cup chopped fresh parsley

Serves
serves 6

SAVEUR

By SAVEUR Editors

Published on March 19, 2002

This recipe was developed for the esteemed lentils from Le Puy (which have been granted an appellation d'origine controlee by the French government), but any French-style lentil will do.

Ingredients

3 small beets, peeled and diced
1 large carrot, peeled and diced
4 shallots, peeled and halved
³⁄₄ cup extra-virgin olive oil
2 sprigs fresh parsley
2 sprigs fresh thyme
Salt and freshly ground black pepper
³⁄₄ lb. lentilles du Puy, or other French-style green lentils, picked over and rinsed
3 tbsp. sherry vinegar
¹⁄₄ cup chopped fresh parsley

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Instructions

Step 1

Preheat oven to 400°. Place beets, carrots, shallots, and 1⁄2 cup oil in a medium roasting pan. Stir to coat vegetables evenly with oil. Add parsley and thyme, season with salt and pepper, and cook, stirring once, until vegetables begin to brown, about 20 minutes. Add lentils and 3 cups of water, stir, then cover pan with foil. Cook until lentils are tender and all water is absorbed, about 1 hour.

Step 2

Remove pan from oven. Remove and discard herb sprigs, then dress lentils with vinegar and remaining oil. Allow to cool slightly, then stir in chopped parsley. Adjust seasoning and serve.

Preheat oven to 400°. Place beets, carrots, shallots, and 1⁄2 cup oil in a medium roasting pan. Stir to coat vegetables evenly with oil. Add parsley and thyme, season with salt and pepper, and cook, stirring once, until vegetables begin to brown, about 20 minutes. Add lentils and 3 cups of water, stir, then cover pan with foil. Cook until lentils are tender and all water is absorbed, about 1 hour.
Remove pan from oven. Remove and discard herb sprigs, then dress lentils with vinegar and remaining oil. Allow to cool slightly, then stir in chopped parsley. Adjust seasoning and serve.

Variation—Different vegetables and dressings can be used for this salad. For instance, roast 2 cups peeled small pearl onions for 20 minutes as in step 1 above. Dice 4 celery stalks. Add celery and lentils to onions with 3 cups water, cover, and continue roasting. Meanwhile, mix 3 tbsp. fresh lemon juice with 1/4 cup extra-virgin olive oil in a small bowl. Stir in 1 minced peeled garlic clove and 2 tsp. finely chopped fresh thyme. When lentils are tender and liquid has been absorbed, toss with dressing. Adjust seasoning and serve.