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Lentils with Ginger, Golden Beets, and Herbs
Nb persons: 6
Yield:
Preparation time:
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Source: Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Lentils with Ginger, Golden Beets, and Herbs Lentils are enlivened by coriander, ginger, mint, and cilantro. Sweet beets add lots of minerals. Ingredients | |
1 pound (about 6 medium) | trimmed golden |
red beets, alternative | |
1/2 cup | water |
1 teaspoon | coarse salt |
1 tablespoon plus 1 teaspoon | extra-virgin olive oil |
3/4 cup (6 ounces) | dried lentils, such as French green or black beluga |
6 thin slices | fresh ginger plus 1 teaspoon finely grated |
1/4 medium | red onion, finely diced (1/2 cup) |
2 tablespoons | red-wine vinegar |
2 teaspoons | honey |
1 1/2 teaspoons | whole coriander seeds, toasted and ground, or 1 teaspoon |
ground | |
Freshly ground pepper | |
1/4 cup | coarsely chopped fresh mint, plus leaves for garnish |
2 tablespoons | coarsely chopped fresh cilantro, plus leaves for garnish |
Directions Preheat oven to 375 degrees. Place beets, water, and 1/4 teaspoon salt in a baking dish. Cover with parchment, then foil, and bake until beets are tender when pierced with the tip of a small knife, 45 to 55 minutes. Let stand until cool enough to handle. Peel and quarter beets, and place in a small bowl. Toss with 1 teaspoon oil. Combine lentils and sliced ginger in a medium saucepan, and cover with water by 2 inches. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard ginger. Transfer to a large bowl, and stir in 1/2 | |
teaspoon | salt |
Combine remaining teaspoon salt and the grated ginger, onion, vinegar, | |
honey, and let stand for 15 minutes. Whisk in remaining tablespoon |
oil and the coriander. Pour over lentils, and toss to coat. Season with
pepper. Stir in chopped mint and cilantro. Arrange beet wedges on top of
lentils. Garnish with herbs, and serve immediately.
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