Lentils With Roasted Beets and Carrots

Putting together the perfect salad is a matter of balancing textures, tastes, and colors, and this recipe nails it all. Earthy lentils, sweet beets and carrots, and tangy lemon also make for a mix of hearty, soft, and crunchy thanks to raw scallions. The result is a fabulous lunch, dinner, or…
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Putting together the perfect salad is a matter of balancing textures, tastes, and colors, and this recipe nails it all. Earthy lentils, sweet beets and carrots, and tangy lemon also make for a mix of hearty, soft, and crunchy thanks to raw scallions. The result is a fabulous lunch, dinner, or side dish.

10 Ingredients

1 cup red or yellow lentils
1 beet, peeled and cut into 1/2-inch cubes
2 carrots, peeled and cut into 1/2-inch cubes
1/2 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 scallions, sliced
1 clove garlic, minced
Handful fresh parsley, chopped, plus more for garnish
1/2 lemon, juiced

Directions

Preheat oven to 375 degrees.
In a medium saucepan, bring 2 3/4 cups water and lentils to a boil. Reduce to a simmer for 15 to 20 minutes, until lentils are cooked through and no water is left. Set aside to

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