Roasted Lentil and Carrot Casserole
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| Ingredients: | Serves 5 to 7
Lentils take on an understated elegance in this baked dish.
3 small beets, peeled and diced
1 large carrot, peeled and diced
4 shallots, peeled and halved
2 cloves garlic, minced
1/4 cup plus 3 tablespoons extra virgin olive oil
2 sprigs fresh parsley
2 sprigs fresh thyme
1 1/2 cups dry USA lentils, rinsed
1 teaspoon salt
Freshly ground black pepper, to taste
3 cups boiling water
3 tablespoons garlic wine vinegar or sherry
1/4 cup minced fresh parsley |
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| Instructions: | 1. Preheat oven to 400°F.
2. Place beets, carrot, shallots, garlic, and 1/4 cup oil in a medium roasting pan. Stir to coat vegetables evenly with oil. Add parsley and thyme, and bake uncovered, stirring once, until vegetables begin to brown, about 20 minutes.
3. Add lentils, salt, pepper, and boiling water, stir, then cover with foil. Continue cooking until lentils are tender and all water is absorbed, about 1 hour.
4. Remove pan from oven. Remove and discard herb sprigs, then drizzle lentils with vinegar and 3 tablespoons olive oil. Allow lentils to cool slightly, and then sprinkle with chopped parsley. Adjust seasonings and serve. |
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| Prep Time: | > 120 |
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| Cook Time: | > 120 |