35 minutes* or less

Herbed Lentils with Roasted Root Veg.jpeg

*Roasting veggies ahead of time reduces prep time to under 20 minutes

What You'll Need:

1 bunch beets, tops removed then cubed OR 1 package cooked beets from the produce section, cubed

1 butternut squash, peeled and cubed OR 1 bag frozen butternut squash cubes, defrosted

½ Tbsp olive oil

Sea salt

Parchment paper

1 c whole (not split) lentils

For the dressing:

2 Tbsp capers

1 clove garlic, minced

1 small bunch fresh parsley, chopped

.25 oz fresh tarragon, chopped

Zest AND juice of 1 lemon

½ tsp sea salt

Black pepper to taste

1 Tbsp white wine vinegar

1/3 c olive oil

Preheat oven to 375* (If using prepared beets and frozen cubed squash, skip this step!)

Then, pour lentils into a medium saucepan. Fill with water, place on medium heat. Bring to a boil, then lower to a simmer. Cook for about 15-20 minutes, or until lentils are tender.

Toss cubed beets & squash in olive oil & salt.

Spread evenly on a roasting pan lined with parchment paper, and cook for about 25 minutes, or until a fork slides out smoothly.

While everything cooks, wisk ingredients for the dressing in a medium bowl.

Drain cooked lentils & rinse with cool water. Add to bowl & toss with dressing.

Serve with roasted veggies and prepare to WOW yourself!

Serves 3.