VCE: Green Lentils With Roasted Beets And Preserved Lemon

[Guest guest]

The Preserved Lemon recipe was posted a few weeks ago and Karen is going to

post the Lemon Vinaigrette recipe.

 

Katleen

 

 

* Exported from MasterCook *

 

Green Lentils With Roasted Beets And Preserved Lemon

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 174

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 beets -- about 1 pound

1 teaspoon olive oil

Salt and freshly milled pepper

1 cup French green lentils

1 carrot -- finely diced

1/2 small onion -- finely diced

***AROMATICS***

1 bay leaf

4 parsley branches

2 thyme sprigs

***REMAINING INGREDIENTS***

1 Preserved Lemon

(see separate recipe)

OR 2 teaspoons lemon zest

Lemon Vinaigrette

(see separate recipe)

1/3 cup chopped parsley

2 tablespoons chopped mint

plus mint sprigs for garnish

 

Serves 4 to 6

 

This salad is inspired by David Tanis, one of my longtime favorite cooks,

although he says he doesn't remember it. The concentrated flavors of the

beets and lemon make these lentils snap. The salad is good without the

preserved lemon too, so don't be deterred if you don't have any.

 

Preheat the oven to 350F. Peel 4 of the beets and cut them into small

cubes. Set the last beet aside for garnish. Toss the cubed beets with the

oil, season with salt and pepper, and bake on a sheet pan until tender,

about 35 minutes, stirring once or twice. Meanwhile, put the lentils in a

pan with water to cover, add the carrot, onion, aromatics and 1/2 teaspoon

salt and bring to a boil. Lower the heat and simmer until tender but still

a little firm, about 25 minutes. Drain well.

 

Cut the preserved lemon into quarters and scrape off the soft pulp. Chop

the pulp finely and stir 2 teaspoons into the dressing. Finely chop the

remaining skin.

 

Toss the lentils with the roasted beets and the vinaigrette, the preserved

lemon or lemon zest, parsley, and mint. Peel the remaining beet and finely

grate it. Put the lentils on a platter and garnish with the grated beet

and sprigs of mint.

 

 

 

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