Lentils with Roasted Beets and Carrots

Serves 8
Vegan

6 large beets
2 bags peeled baby carrots
2 Tbs extra virgin olive oil
2 tsp sugar
salt and pepper to taste

to cook lentils
2 1/2 cups black lentils, washed and picked over
6 cups water
2 tsp ground coriander
1 bay leaf
2 cloves minced garlic
2 tsp salt (add when they are almost done as to not toughen legumes)

to prepare lentils
1 whole Moroccan preserved lemon, finely minced (can be purchased at Whole Foods)
juice and finely grated zest of 1 large lemon
1/2 cup finely julienned fresh mint (fold & chop)
1/2 cup olive oil
3 cloves garlic or more to taste, peeled and minced
3 whole scallions, sliced into paper thin rounds
1 large shallot, peeled and minced
salt and pepper to taste

to assemble
3 Tbs olive oil
1 Tbs Balsamic vinegar
minced chives, scallions, basil or cilantro for garnishing the vegetables

Preheat the oven to 350 F. Wash the beets while still wet place them in one layer on a large piece of heavy duty aluminum foil. Place another piece of foil on top. Fold and crimp the edges to make a secure air tight packet. Place the packet on a baking sheet and bake for 2 hours.

Remove from oven and allow to cool in the foil. When cool, slip the skins off the beets and cut into large dice. The beets can be prepared be prepared and refrigerated for up to 48 hours before making the soup.

To cook the carrots preheat oven to 450F. Toss the carrots with the 3 Tbs of olive oil, sugar, salt and pepper. Spread in one layer on a baking sheet and bake in top of the preheated oven until soft and golden, and darkly caramelized in spots, about 15 minutes. Allow to cool and set aside or refrigerate if not using within 4 hours.

To cook the lentils, place them in a medium saucepan along with the water, onion, ground coriander and bay leaf. Bring to a boil over high heat. Reduce to a simmer and cook until done, approximately 20 to 30 minutes. The lentils should be tender but still firm enough to hold their shape in the salad, al dente. Stir in the salt and remove the onion pieces and the bay leaf. Drain in a large strainer. While still quite warm, toss the lentils in a large bowl with the preserved lemon juice and zest, mint, 1/2 cup olive oil, garlic, scallions and shallot. Season to tast with salt and pepper and set aside to allow the flavors to marry.

To serve, mound the lentils in the center of a large platter, toss the carrots with 1 Tbs olive oil and make a ring around the lentils. Toss the beets with 2 Tbs of olive oil and 1 Tbs of Balsamic vinegar and encircle the carrots. Sprinkle chopped herbs over everything and serve.