Monday, October 6

Roasted Vegetable + Lentil Salad

its the perfect fall day today, even though it is a monday. the morning is gloomy, chilly, there is a thick fog over the mountains, and the leaves are finally starting to show autumn colors. these are the kinds of days i missed most during our four years in california. it also felt like the exact morning i needed to sit down and finally post my first blog post in over a year, and give this blogging thing one more try!

~ fresh thyme, salt + pepper, french lentils ~

~ red + golden beets, cherry tomatoes, and carrots ready for the oven ~

i came across this recipe on pinterest and instantly pinned it. it combined three of my favorite things, lentils, goat cheese, and beets. it works perfectly as a salad or as an entire meal. 

adapted from renee kemps

you will need:
2 cups lentils (i used french, but any type will work)
red and yellow beets
cherry tomatoes
small carrots
goat cheese
olive oil
sea salt
black pepper
fresh thyme

combine the lentils with double the water, salt and a few springs of thyme. cook for 20-25 minutes until soft. 
cook the beets until soft.
on a baking sheet place carrots, halved tomotoes and the peeled and diced beets. 
season with salt, pepper, olive oil, and thyme.
bake at 450 for 25 minutes. 
bake the goat cheese for 5-10 minutes.
combine the lentils, roasted veggies, arugula, goat cheese and add some more olive oil, lemon juice, pepper, and thyme.

1 comment:

  1. This is a really beautiful recipe! What a way to make your comeback to the blogosphere! Lentils and goat's cheese are some of my favourite things and they go together so well. So much good nutrition on that plate, you can tell by the colours. Thanks so much for sharing the recipe, I hope you stick around to share some more too!