Number of servings : 6 to 8
Cooking time: Approx. 85 mins.
Type of meal : | Side Dishes | Side Dishes
Special diet : | Vegetarian
12 medium-small carrots with their tops on
12 medium-small beets
2 tbsp (25 mL) olive oil
2 1/2 cups (625 mL) Puy lentils
1/2 cup (125 mL) fresh herbs (basil, chives or parsley), chopped
1/2 tbsp (7 mL) lemon zest
1/2 cup (125 mL) feta cheese
2 cloves garlic
1/4 cup (50 mL) fresh lemon juice
1/2 tsp (2 mL) salt
1/2 cup (125 mL) olive oil
Preheat oven to 375°F (190°C).
Remove leafy tops from carrots and beets. Put aside carrot tops. Wash carrots and beets well, scrubbing peels if needed. Place whole carrots and beets in large Dutch oven or enamelled iron pot and toss with olive oil, fully coating the vegetables.
Roast vegetables for 30 to 45 minutes, until tender when pierced with a fork. Once beets are cool enough to handle, remove skins by gently rubbing them with your fingers.
Rinse lentils well, then place in medium saucepan. Cover with water and bring to a boil. Simmer uncovered on medium heat for 20 to 40 minutes, until tender but not mushy. Add water if necessary. Drain lentils and place in a large, shallow serving bowl.
In blender or food processor, purée garlic, lemon juice and salt. Add olive oil and purée until thick and opaque and no chunks of garlic remain. Pour mixture over the lentils. Add 1/2 cup (125 mL) chopped carrot tops, herbs and lemon zest and toss well. Season with salt and pepper.
Place carrots and beets on top, then crumble the feta all around. Serve warm or cold.