Recipe inspiration from Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons by Andrea Beamis and The Bojon Gourmet food blog.
INGREDIENTS FOR MAIN DISH:
1-1/2 c lentils; rinsed
1 small yellow onion
1 large bay leaf
1 tsp salt
1 bunch of beets (yellow or purple)
1 bunch of carrots
2 tbsp olive oil
pinch each of salt and pepper
1 tbsp fresh dill
1 tbsp feta cheese
1 tbsp sliced almonds
INGREDIENTS FOR TANGY HERB YOGURT:
1 c full fat Greek yogurt
2 garlic cloves
1 tbsp fresh lemon juice
2 tbsp fresh dill
1 tbsp olive oil
pinch of salt
Preheat oven to 400 degrees F.
Place lentils in a medium saucepan, cover with 3 inches of water, add chopped onion and bay leaf. Place over high heat, bring to a boil, then reduce heat to low and allow to simmer until lentils are tender but still hold shape, about 15–20 mins.
Add 1 tsp salt and more water if needed.
When cooked, drain lentils. Discard the onion and bay leaf.
Meanwhile, clean and peel beets and carrot. Cut beets in half and then into fourths, cut carrots in half. Toss with olive oil, salt and pepper on a baking sheet and place in oven. Cook for 25–30 mins.
While roasting the vegetables, mince garlic cloves, finely chop dill and juice a lemon.
In a small bowl mix together Greek yogurt, minced garlic, lemon juice, finely chopped dill, olive oil and a pinch of salt.
When ready to serve, toss the lentils with a drizzle of olive oil, good squeeze of lemon and a pinch of salt and pepper.
Place lentils on a large serving plate, top with roasted beets and carrots, feta and almonds. Drizzle the tangy herb yogurt over the top.
Enjoy warm or at room temperature. Serve extra yogurt sauce in a bowl on the side.