Green Lentils with Roasted Beets and Carrots, Swiss Chard “Salad”

by Jennifer

The beets and carrots can be roasting, the lentils can be cooking, and the chard can be blanched and cooled all during the same time period;  this dinner can be ready in about 40 minutes, barring interruptions, of course!  The lentils are delicious warm or at room temperature.  One of my kids was sick today so while we hung out at home I decided to make some Semolina Bread to go with dinner, which turned out to be a huge hit with the kids (who says jam with bread can’t go with lentils?).  Serves 4.

Green Lentils with Roasted Beets and Carrots – adapted from Deborah Madison’s Vegetarian Cooking for Everyone

  • 3/4 – 1 lb beets, peeled and cut into small cubes
  • 4 medium carrots, peeled and cubed
  • 2 tsp olive oil
  • salt and freshly ground black pepper
  • 1 cup French green lentils
  • 1/2 small onion, chopped
  • 1 bay leaf
  • 4 parsley sprigs plus 1/3 cup chopped parsley
  • grated zest from two lemons

For vinaigrette:

  • 2 TBS fresh lemon juice
  • 1 shallot, minced
  • 5 TBS extra-virgin olive oil
  • salt and freshly ground black pepper

Preheat oven to 350 degrees.

Toss beets and carrots with 2 tsp olive oil, season with salt and pepper, and roast

until tender, about 35 minutes.

Place lentils, onion, bay leaf and parsley sprigs in a medium pot and cover with water.  Bring to a boil, then lower heat to a simmer, cooking the lentils until tender, about 25 minutes.

Drain lentils and discard the bay leaf and parsley sprigs.  Combine lemon juice and shallot and let it sit for 15 minutes;  whisk in olive oil and season with salt and pepper.

In a large bowl combine roasted beets and carrots, lentils and onions, chopped parsley, lemon zest, and vinaigrette, stirring gently to combine.  Serve warm or at room temperature.

Swiss Chard “Salad”

  • 1 lb Swiss chard
  • 2 TBS pine nuts, toasted
  • 1/2 TBS extra-virgin olive oil
  • 1 tsp sherry vinegar
  • freshly ground black pepper

Bring a large pot of salted water to a boil.

Remove stems and ribs from chard and

thinly slice the leaves.  Blanch chard by cooking it in the boiling water for 20 seconds,

then drain and run under cool water to stop the cooking process.  Squeeze chard dry.

In a small bowl toss the chard with the oil, then the vinegar, seasoning with pepper and adding the pine nuts.

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