June – Roasted Carrots and Beets with Curried Lentils

The title for this could be even longer, Roasted Carrots & Beets with Curried Lentils, Feta and Yogurt Salad. There is a little something in there for everyone. I’ve adapted the recipe slightly from one I found in a book I mentioned a few posts ago. The same book gave the inspiration for cauliflower hummus. Take a look at Dishing Up the Dirt by Andrea Bemis, it is a keeper.

Dishing Up the Dirt

Serve this dish as a salad at room temperature, or warm. It makes a wonderful stand alone vegetarian entree, or a side dish for roast chicken or fish. It would be perfect as part of a large buffet. I found that leftovers are even more flavorful the next day.

The original recipe did not call for curry, but I love the warming influence it has on lentils. I also left out the dill and substituted fresh parsley. Adapt this recipe to your own taste.

Roasted Beet & Carrot Lentil Salad with Feta and Yogurt Sauce

Ingredients for Roasted Carrot & Beet Curried Lentil Salad (serves 4)

Lentils

  • 1 1/2 cups of French green lentils, rinsed and picked over
  • 1 small yellow onion, quartered
  • 1 large bay leaf
  • 1 teaspoon curry powder
  • Drizzle of olive oil
  • Juice of 1/2 fresh lemon
  • Sea or kosher salt
  • Freshly ground pepper

Roasted Beets and Carrots

  • 1 bunch of small beets, any color or a combination, scrubbed, trimmed and cut into eighths
  • 1 large bunch of carrots, scrubbed, trimmed and halved lengthwise if small, or cut into 1/2 inch lengths
  • 2 tablespoons of olive oil, more if needed
  • Sea or kosher salt

Sauce and garnish

  • 1 cup of full fat yogurt
  • 1 large garlic clove, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea or kosher salt
  • 1/4 cup coarsely chopped almonds, briefly toasted
  • Feta cheese, crumbled for serving
  • 1/4 cup of parsley, coarsely chopped

Method

  1. Preheat your oven to 425 degrees F (218 C)
  2. Place the lentils in a medium saucepan, cover with 3 inches of cool water, add the onion and by leaf. Bring to a boil over high heat, turn the heat to low and simmer 20 to 30 minutes, or until the lentils are tender but still holding their shape. Add 1 teaspoon of salt towards the end of cooking. Add more water if needed.
  3. Drain the lentils, discard the onion and bay leaf. While still warm, toss with a drizzle of olive oil and the curry powder. Taste for salt and add freshly ground pepper, squeeze on the lemon.
  4. Meanwhile toss the beets and carrots with the olive oil and spread out on a parchment lined baking sheet. Sprinkle with salt. Roast until browned and tender, 25 to 30 minutes, turning halfway through cooking.
  5. In a small bowl, whisk together the yogurt, garlic, lemon juice, salt and olive oil.
  6. When ready to serve, spread the lentils on a platter, top with the beets and carrots, drizzle with the yogurt sauce. Top with the chopped parsley, feta and almonds. Serve remaining yogurt sauce on the side.

    Roasted Carrots and Beets with Curried Lentils

    Curried Lentils with Roasted Carrots and Beets

    Note: the original title included May, which is when I served this dish to my book club. I am a bit late in the posting.

    Note 2: I am taking this to Fiesta Friday #176 to share with the rest of the party goers, it will be a great addition to the buffet. Click here to see the dishes brought by other members and to add your own link. Fiesta Friday #176 hosted by Angie and co-hosted by by Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook.

2 thoughts on “June – Roasted Carrots and Beets with Curried Lentils

  1. This is a lovely recipe, Liz, full of flavour from the veggies and the spices and so healthy too! I’d definitely have it as my main meal. And I like the fact you used curry flavour with these ingredients. Have a nice week:)

    Liked by 1 person

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