This is a great vegetarian meal to make which features lots of flavor and nice vegetables. Of course you could vary this dish endlessly and use different kinds of vegetables or legumes, however the most important point is to soak the lentils as soon as they are done cooking in a nice vinaigrette. This will help flavor the entire salad and give it more depth. Feta is of course really nice to use here, it shows a good contrast against the sweet root fruits, however any salty, complex cheese would do such as goat cheese or blue cheese.
4-6 servings Ingredients - 2 onions
- 5 beets
- 5 carrots
- olive oil
- salt and pepper
- 1 ½ cups of lentils (brown or lentils de puy)
- 2 tbsps grainy mustard
- 3 tbsps balsamic vinegar
- 1 tbsps mixed dried herbs
- salt and pepper
- 3 tbsps oil
- 1 package of feta, cut up in cubes
- some fresh herbs, chopped up
Method:
Put the oven on 400 degrees. Peel and slice the onions, beets and carrots and distribute on a baking sheet covered with parchment paper. Drizzle with olive oil and add some salt and pepper. Roast in the oven until soft and browned, about 30-40 minutes.
Meanwhile, put the lentils (make sure to look through them and rinse them well) with about 6 cups of water in a pot along with some salt and bring to a boil. Lower the temperature and let cook until they are soft but not falling apart, about 20-30 minutes.
Make the dressing a big bowl: whisk together mustard, vinegar, herbs, salt and pepper and oil.
As soon as the lentils are done cooking, drain them and add the lentils to the vinaigrette. Stir and cover with some foil. Let soak for about 10 minutes or until the vegetables are done. Then add the warm vegetables to the lentils, mix and top with the feta and the fresh herbs.
Serve immediately, or serve when cold. This is excellent to serve as is, however you could always top this dish with some crunchy bacon, or serve it alongside a piece of chicken or pork.
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