Cook the Book: Lentils with Roasted Beets

Directions

1. 1.

   Preheat the oven to 375°.

2. 2.

   Wrap the beets individually in aluminum foil
   and put them in a baking pan. Roast the beets until tender, about 1 hour.

3. 3.

   While the beets roast, rinse the lentils in cold water. Put the lentils in a
   medium pot with 3 cups water, onion, garlic cloves, and bay
   leaf. Bring to a boil over medium heat, reduce heat to low, and gently simmer
   until all the water has been absorbed and the lentils are tender, about 1 hour.
   Add more water if you need to. Use a slotted spoon to fish out the onion,
   garlic, and bay leaf. Remove the beets from the oven, unwrap, and when cool
   enough to handle, slip off the skins. Dice the beets, then add them to the len-
   tils. Season to taste with salt and pepper. Transfer to a serving dish and drizzle
   generously with a really good extra-virgin olive oil, and garnish with lots of
   chopped parsley and scallions.