Roasted Carrot & Beet Lentil Entrée

Though this dish is vivid and eye catching, it also looks simple.  Possibly even suggesting it being low in flavor.  In fact, its quite the opposite.  Loaded with “super foods,” easy to make, and packed with layered taste, this is a light and totally tasty dinner worth giving a try.  I was shocked by the satisfying seasoning and flavors of everything together.

Without further ado, how to make this delectable dish:

Ingredients

-About 2 cups of lentils (I used black ones, as they are supposedly the most nutrient dense, though any kind will work).

-1-2 large bay leafs (fresh)

-About half a white onion, sliced.

-A bunch of carrots, cut in half (I used heirloom, thus, the varying colors).

-A handful of ping pong ball sized beets (I recommend the ones in a small package called “Love Beets,” as they are ready to go and already prepared).

-Feta cheese (a sprinkling).

-Sliced almonds (also a sprinkling)

-1 cup of plain yogurt

-1 clove of garlic, sliced into teensy pieces

-1 tablespoon lemon juice

-Roughly 1/4 cup of fresh dill

-1 tablespoon of olive oil

  1. Cook the lentils according to instructions on package, dropping the fresh bay leaves into the water as they are cooking.  These take about 20 minutes.  Do not overcook, or they will taste soggy and mushy.  Once finished, drain the lentils and discard the bay leaves.
  2. Meanwhile, spread on a cookie sheet the sliced carrots, chopped onions, and beets cut into bite size pieces.  Drizzle with a bit of olive oil.  Place in the oven at 350 degrees F for roughly 20-25 minutes.
  3. Now, in a small bowl, prepare the dressing/sauce for the dish.  Stir together the yogurt, garlic, lemon juice, fresh dill, and one tablespoon olive oil.  Mix well, then put aside until ready to use.
  4. Once the lentils are finished cooking, and the vegetables in the oven are finished, the dish is ready for assembly.  Spoon lentils into a bowl, top with the carrot/beet/onion mixture, and heap some of the yogurt cream on top.  Viola!  SO yum!

This recipe makes enough for about 3-4 servings.  Leftovers can be stored in the fridge, within an airtight container for up to 2 days.

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