Lentil salad with roasted carrots and beets from Saveur Cooks Authentic French: Rediscovering the Recipes, Traditions, and Flavors of the World's Greatest Cuisine by Colman Andrews and Dorothy Kalins and Saveur Magazine

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Notes about this recipe

  • SpatulaCity on May 23, 2023

    Very easy with tasty results. Served as a side for dinner, and then will add chicken and arugula for a lunch salad tomorrow. The directions say to cut the shallots in half, but they either need to be chopped smaller, or you need to remove them post-bake and cut them into smaller pieces. The beets and carrots gets a little mushy after being in the oven for so long, but great flavor overall. I’d sub in some chicken stock in place of the water for even more flavor.

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