Lentils with Roasted Beets and Carrots Recipe | Farmer’s Basket

Ingredients

• 12 medium-small carrots
• 12 medium-small beets with greens
• 2 Tablespoons oil
• 2 cups dry lentils
• 1/2 cup chopped beet greens
• 1/2 cup chopped fresh herbs (basil, chives, or parsley)
• Grated zest of 1 lemon

For aioli:

• 1/2 cup oil
• 2 cloves garlic, minced
• 1/4 cup lemon juice
• 1/2 teaspoon salt

Directions

1. Remove the leafy tops from the carrots and beets. Save the beet greens. Wash and scrub the carrots and beets, removing any soil. Peel the carrots but leave the skin on the beets. Place the whole carrots and beets on a sheet pan and coat the vegetables with the oil.
2. In a 375°F oven, roast the vegetables for about 30 to 45 minutes, until tender when pierced with a fork.
3. Meanwhile, rinse the lentils and sort out any small pebbles. Cook the lentils according to the package directions.
4. Mix together the oil, garlic, lemon juice, and salt to make the aioli. Pour this mixture over the cooked lentils.
5. Add the chopped beet greens, chopped herbs, and grated lemon zest and toss it all together.
6. Once the beets are cool enough to handle, remove the skins from the beets.
7. Place the roasted carrots and beets on top of the lentils and enjoy!

(Recipes courtesy of the New Mexico State University’s Cooperative Extension Service iCAN Program.)