Lentilles du Puy with Roasted Carrots and Beets

Name: Lentilles du Puy with Roasted Carrots and Beets
Ingredients: 3 small beets, peeled and diced; 1 large carrot, peeled and diced; 4 shallots, peeled and halved; 3⁄4 cup extra-virgin olive oil; 2 sprigs fresh parsley; 2 sprigs fresh thyme; Salt; freshly ground black pepper; 3⁄4 lb. lentilles du Puy, or other French-style green lentils, picked over and rinsed; 3 tbsp. sherry vinegar; 1⁄4 cup chopped fresh parsley

www.saveur.com

This recipe was developed for the esteemed lentils from Le Puy (which have been granted an appellation d'origine controlee by the French government), but any French-style lentil will do.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Cooking tools:

Oven
Roasting pan
Aluminum foil
Chef's knife
Cutting board
Peeler
Measuring cup
Measuring spoon
Spoon
Fine-mesh sieve
Mixing bowl
Serving bowl

Ingredients

3 small beets, peeled and diced
1 large carrot, peeled and diced
4 shallots, peeled and halved
3⁄4 cup extra-virgin olive oil
2 sprigs fresh parsley
2 sprigs fresh thyme
Salt
freshly ground black pepper
3⁄4 lb. lentilles du Puy, or other French-style green lentils, picked over and rinsed
3 tbsp. sherry vinegar
1⁄4 cup chopped fresh parsley