Roasted Lentils with Beetroot

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the beetroot cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes, stirring halfway through, until caramelized and tender.

   Tip: The beetroot should have crispy edges and be fork-tender when done.

2. 2

   While beetroot roasts, heat the remaining 2 tablespoons of olive oil in a medium saucepan over medium heat. Add diced red onion and sauté for 3-4 minutes until softened.

3. 3

   Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.

4. 4

   Add the rinsed lentils and stir to coat with oil. Toast for 2 minutes, stirring constantly.

   Tip: Toasting the lentils enhances their nutty flavor.

5. 5

   Pour in the vegetable broth and bring to a boil. Reduce heat to low, add fresh thyme, and simmer uncovered for 20-25 minutes until lentils are tender but still hold their shape.

   Tip: Check lentils at 20 minutes to avoid overcooking them into mush.

6. 6

   Once the roasted beetroot is done, remove from oven and drizzle with balsamic vinegar. Toss gently to coat.

7. 7

   When lentils are cooked, drain any excess liquid if needed. Fold the warm roasted beetroot into the lentils, preserving the beets' shape.

   Tip: Gentle folding prevents the beetroot from breaking apart.

8. 8

   Transfer the mixture to a serving bowl and garnish generously with fresh parsley and toasted walnuts. Serve warm or at room temperature.

   Tip: This dish is delicious served slightly warm or cold the next day.