My friend Kristyn passed this recipe along to me and I tweaked it a bit to suit me. It was yummy and had nice presentation. It’s kinda hard to tell that there is a yummy pile of lentils and rice under there!
- 1 1/2 – 2 lbs carrots
- 1 1/2 – 2 lbs beets
- 1 cup brown rice
- 2 cups green lentils, rinsed
- 1 cup beet greens or other green (e.g. carrot greens, spinach)
- optional: 1/4 cup olive oil, or omit if you prefer
- 4 cloves garlic
- 3/4 tsp salt, or to taste
- 2 tsp thyme
- 1/2 Tbsp lemon juice
- 1 cup cilantro, chopped
- zest from two lemons
Preheat oven to 400 degrees. Prepare carrots and beets by scrubbing and removing tops and bottoms, as needed. Carrots may remain whole, but if beets are large, quarter or half them. Place in a pan and cover with foil. Roast until tender, about an hour. Once done, carefully remove the beet peels without burning yourself. 😉
Meanwhile, cook brown rice as you prefer. Then drain and set aside.
In a medium sauce pan, place lentils with 4 cups of water. Simmer until tender. Towards very end, add the greens.
In a food processor, combine olive oil, garlic, salt, thyme, and lemon juice.
Once lentils and greens are done, add most of the contents of food processor and stir well.
On a plate, place a bed of rice, followed by the lentils, followed by some carrots and beets. Drizzle with a bit of the lemon mixture. Top with cilantro and lemon zest.