LENTILS WITH GINGER, GOLDEN BEETS, AND HERBS

Lentils with Ginger, Golden Beets, and Herbs image

Yield serves 6

Number Of Ingredients 12

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

Steps:

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.
Nutrition Information
(Per Serving)
Calories: 173
Saturated Fat: 1g
Unsaturated Fat: 3g
Cholesterol: 0mg
Carbohydrates: 28g
Protein: 9g
Sodium: 383mg
Fiber: 11g