Simple and comforting, this cozy dish goes wonderfully alongside our Blood Orange, Lemon and Avocado salad (see recipe here). If lentils aren’t for you, try swapping them for green peas, chickpeas or another hearty legume.
Roasted Beet and Tomato with Lentils and Yogurt by The Food Gays
- ½ cup french lentils (we use these ones from GRAIN)
- 1 cup beets (2 medium), roasted whole, cut into small cubes
- 1 teaspoon evoo
- 1 cup cherry/grape tomatoes, halved
- flaky sea salt, to taste
- thyme leaves
- yogurt, to serve
- ½ lemon, juiced
- dukkah, to serve (see recipe)
- micro greens (optional), to garnish
- slivered almonds, to garnish
Cook lentils according to package directions. Heat oven to 400. Wash beets and wrap them in tinfoil with their skin on. Bake for 30-40 minutes, until beets are tender and cooked through. Let them cool for a few minutes before handling, then remove skin and chop into small cubes. Set aside.
In a pan, heat extra virgin olive oil on medium. Add tomatoes to the pan, and cook 2-3 minutes, just until tender and they begin to soften. Add thyme leaves and season with a pinch of salt. In a small bowl, combine yogurt with lemon juice and a pinch of flaky sea salt. Stir well. Place lentils on a plate, then top with roasted beets, tomatoes, yogurt and dukkah. Garnish with micro greens (optional) and slivered almonds. Serve immediately.