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Lentils W/ Ginger, Gold Beets & Herbs




Source of Recipe


Martha Stewart Living July 2009






List of Ingredients



• 1 lb trimmed gold beets
  
• 1/2 cup water
  
• 1 tsp salt
  
• 1 Tbl EVOO
  
• 1 tsp EVOO
  
• 3/4 cup dried lentils
  
• 6 tin slices ginger
  
• 1 tsp finely grated ginger
  
• 1/4 med red onion, diced
  
• 2 tbl red-wine vinegar
  
• 2 tbl honey
  
• 1.5 tsp whole coriander seeds, toasted
  
• Pepper
  
• 1/4 cup chopped mint
  
• 2 tbl fresh cilantro
  






Instructions



1. Preheat oven to 375. Place beets, 1/2 cup water and 1/4 tsp salt in a baking dish. Cover with parchment, then foil and bake until beets are tender about 45-55 minutes. Let stand until cool enough to handle. Peel and quarter, put in small bowl, toss with 1 tsp oil.
   
2. Combine lentils and sliced ginger in med pan and cover with water by 2 inches. Boil, reduce 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 tsp salt.
   
3. Combine remaining 1/4 tsp salt and the grated ginger, onion, vinegar and honey and let stand 15 minutes. Whisk in remaining tbl oil and coriander. Pour over lentils and toss to coat. Season with pepper. Stir in chopped herbs. Arrange beet wedges on lentils, serve immediately.