Lentils with Roasted Beets and Lemon

Prep Time 10 min Cook Time 35 min Serves 4     adjust servings

Easy and healthy!!


    For the Beets

    • 2 large beets, peeled and cubed
    • 1 tsp olive oil
    • Pinch sea salt

    For the Lentils

    • 1 cup dry green lentils
    • 1 large carrot, diced
    • 1 medium onion, diced
    • Pinch sea salt

    For the Lemon Vinaigrette

    • 2 cloves garlic, minced
    • Juice of one small lemon
    • 1 tsp lemon zest
    • 1 tsp dijon mustard
    • 2 T olive oil
    • Optional: 1/4 cup fresh flat leaf parsley, chopped


    1. Preheat oven to 350.
    2. Dice the beets and place them in a bowl . Toss in the olive oil and sprinkle with sea salt. Spread the beets out onto a lined baking sheet .
    3. Cook in the oven for about 35 minutes.
    4. While the beets are cooking, add the lentils, carrot, and onion to a pot . Fill with enough water to cover the lentils. (About 2 cups) Bring to a boil, then turn down heat and simmer until all the water is absorbed and the lentils are soft.
    5. To make the vinaigrette, add all the ingredients to a small bowl and mix together well.
    6. To serve, add the beets and lentil mixture to a bowl. Pour the dressing over everything and toss. Garnish with fresh flat leaf parsley. You can also add more salt if needed. Enjoy!


    Recipe Notes

    This should last at least 4 days in the fridge.

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