Lentils With Roasted Beets and Carrots


  • 1 cup red or yellow lentils
  • 1 beet, peeled and cut into 1/2-inch cubes
  • 2 carrots, peeled and cut into 1/2-inch cubes
  • 1/2 tablespoon grass-fed butter
  • 2 scallions, sliced
  • 1 clove garlic, minced
  • Handful fresh parsley, chopped, plus more for garnish
  • 1/2 lemon, juiced
  • Salt and pepper, to taste


  1. Preheat oven to 375 degrees.
  2. In a medium saucepan, bring 2 3/4 cups water and lentils to a boil. Reduce to a simmer for 15 to 20 minutes, until lentils are cooked through and no water is left. Set aside to cool.
  3. While lentils cook, toss beet and carrot with butter on a parchment-lined baking sheet. Arrange vegetables in a single layer. Season with salt and pepper. Roast until tender, about 15 minutes. Set aside to cool.
  4. In a medium bowl, combine scallions, garlic, parsley, and lemon juice with beets, carrots, and lentils. Garnish with additional parsley.

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