Serious Eats: Recipes
Cook the Book: Lentils with Roasted Beets
Beets and lentils are great friends. This week I decided to branch out from my usual beet salad and try this dish of Lentils with Roasted Beets from Canal House Cooking Volume No. 6 by Christopher Hirsheimer and Melissa Hamilton, mostly because I had all of the ingredients on hand.
What I was expecting was a hearty side that incorporated the sweet earthiness of beets with meaty little lentils; what I got was so much more. Sweet, savory, and totally earthy, especially when cooked with onion, garlic, a drizzle of olive oil and a sprinkle of chopped parsley. Whether you're serving this as a vegetarian main or just a side, the lentils and beets can be enjoyed hot, cold, or at room temperature.
As always with our Cook the Book feature, we have five (5) copies of Canal House Cooking Volume No. 6 to give away this week.
Reprinted with permission from Canal House Cooking Volume No. 6 by Christopher Hirsheimer and Melissa Hamilton, copyright © 2011. Published by Canal House.