Baked Vegetables and Lentils with Aioli Sauce
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
6
Description
Use olive oil labeled 'pomace' for cooking, rather than 'virgin' or 'extra virgin'.
Ingredients
- Lentils - 2½ cups
- Carrot - 0.4 oz
- Canned Baby Beets - 0.4 oz
- Olive Oil - 2 tablespoons
- Meyer Lemon Juice - 2 tablespoons
- Garlic - 2 cloves
- Salt - to taste
- Herbs - 1 bunch
Step by Step guide
Step 1
Thoroughly wash the carrots and beets without peeling them, and do not trim the ends. Place them in a deep dish and drizzle with 2 tablespoons of olive oil. Toss to ensure each root vegetable is coated with oil.
Step 2
Spread them on a baking sheet and roast in the oven for 30–45 minutes (at 374°F or medium heat). The vegetables are done when they are soft and easily pierced with a fork.
Step 3
Once the beets and carrots have cooled slightly, trim the ends and peel the beets. There is no need to peel the carrots.
Step 4
Cook the lentils.
Step 5
Prepare the aioli sauce. Crush the garlic and mash it to a paste, gradually adding olive oil (2–3 tablespoons will be sufficient for this recipe) and mixing thoroughly. You should achieve a thick, matte sauce with a yellowish tint. Add lemon juice and a pinch of salt, and mix.
Step 6
Combine the lentils, sauce, and herbs. Season with salt.
Step 7
Top with the beets and carrots, either whole or cut into wedges and strips respectively.
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