Roasted and marinated roots with smoky yogurt, crisp lentils, and dill vinaigrette from Cooking for Good Times: Super Delicious, Super Simple (page 89) by Paul Kahan and Rachel Holtzman

  • chicory
  • beluga lentils
  • Show all ingredients...

  • EYB Comments

    Beluga lentils require soaking overnight. Can substitute French lentils for beluga lentils; liquid smoke for smoked sea salt; sweet potatoes or turnips for beets; grapeseed oil or olive oil for rice bran oil; and lemons, red wine vinegar, Champagne vinegar, or apple cider vinegar for oranges. See recipe for chicory and apple suggestions.

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Notes about this recipe

  • Eat Your Books

    Beluga lentils require soaking overnight. Can substitute French lentils for beluga lentils; liquid smoke for smoked sea salt; sweet potatoes or turnips for beets; grapeseed oil or olive oil for rice bran oil; and lemons, red wine vinegar, Champagne vinegar, or apple cider vinegar for oranges. See recipe for chicory and apple suggestions.

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