Serves 6

Ingredients

• 1½ cup French green lentils
• 3 small beets, peeled and chopped
• 2 carrots, peeled and chopped
• 4 shallots, peeled and halved
• 6 tbsp. olive oil
• 1 tsp. dried thyme
• salt and pepper to taste
• 3 tbsp. red wine vinegar
• ¼ cup chopped parsley

Instructions

1. Sort and rinse lentils in cool water and drain. Preheat oven to 400 degrees. In medium roasting pan, place beets, carrots, shallots and 3 tbsp. olive oil. Coat vegetables evenly with oil. Add thyme, salt and pepper and cook in oven until vegetables begin to brown, about 20 minutes.
2. Add lentils, 3 cups of water, stir, then cover pan with foil. Cook until lentils are tender and all water is absorbed, about 1 hour. Remove pan from oven, and dress lentils with vinegar and remaining oil. Cool slightly and stir in chopped parsley. Adjust salt and pepper and serve.