Lentils with Ginger, Golden Beets, and Herbs
- 1 pound (about 6) golden or red beets, trimmed
- 1/2 cup water
- Coarse salt and freshly ground pepper
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 3/4 cup (6 ounces) small lentils, such as French green or black beluga
- 6 thin slices peeled fresh ginger, plus 1 teaspoon finely grated
- 1/4 red onion, finely chopped
- 2 tablespoons red-wine vinegar
- 2 teaspoons honey
- 1 1/2 teaspoons coriander seeds, toasted (page 57) and finely ground
- 1/4 cup coarsely chopped fresh mint, plus more leaves for garnish
- 2 tablespoons coarsely chopped cilantro, plus more leaves for garnish
- Place beets, the 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 sharp knife, 45 to 55 minutes.
- Let stand until cool enough to handle.
- Rub off skins with paper towel, then quarter beets and place in a small bowl.
- Toss with 1 teaspoon oil.
- Meanwhile, combine lentils and sliced ginger in a 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 grated ginger, the onion, vinegar, honey, and 1/4 teaspoon salt; let stand 15 minutes.
- Whisk in remaining 1 tablespoon oil and the ground 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 herb leaves, and serve immediately.
- (Per Serving)
- Calories: 173
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Cholesterol: 0mg
- Carbohydrates: 28g
- Protein: 9g
- Sodium: 383mg
- Fiber: 11g
golden, water, salt, extravirgin olive oil, lentils, thin, red onion, redwine vinegar, honey, coriander seeds, fresh mint, cilantro
Taken from www.epicurious.com/recipes/food/views/lentils-with-ginger-golden-beets-and-herbs-394108 (may not work)